Squash and Spiralized Beet Salad

Spiralized beets, zucchini, and butternut squash make up this simple squash and spiralized beet salad that will make your taste buds sing. It’s made with only a few simple ingredients and it’s a great option for a side dish or lunch.

spiralized vegetables on a plate topped with fresh mint

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This is one of the easiest salads to make! The spiralized beets, zucchini, and butternut squash are not cooked.

All you have to do is place the vegetables in a bowl and add homemade dressing and herbs, and in minutes you will have this delicious colorful salad on your table.

If you prefer your spiralized veggies cooked, try this spiralized zucchini noodles and chicken recipe.

Why this recipe works

  • It’s healthy and delicious. Slightly sweet with a touch of earthy flavor from the raw beets.
  • It’s a versatile salad, see recipe variations below.
a photo of ingredients for spiralized beet salad

Here is what you will need

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Ingredients List


  • Spiralizer
  • Large Bowl
  • Small bowl or jar to mix the dressing

How to make spiralized beet and squash salad

Please note that this is a list of steps to give you an idea of how to make this recipe. Full details are in the recipe card below.

Prepare the ingredients: chop the herbs, and mix up the dressing.

process step one spiraled veggies in a bowl

Step 1. Veggies to a bowl

Use a spiralizer to spiralize the vegetables and place them into a large bowl.

Step 2. Add herbs & salt

Add chopped herbs, sprinkle with sea salt and set aside for 5 to 10 minutes.

spiral veggie salad step 2 adding herbs

process step 3 veggie spirals with dressing pouring in

Step 3. Add the dressing

Pat the spiralized veggies dry with paper towels or a kitchen towel; pour in the dressing and serve.

Ingredient notes & substitutions

Vegetables – you can use any type of firm vegetable to spiralize for this salad. Here are some suggestions: sweet potatoes, golden beets, cucumbers, yellow squash, broccoli stems, carrots, or turnips.

Lemon juice – can be substituted with an equal amount of fresh orange juice.

spiralized vegetable noodles on a plate

Recipe variations

As with most salads, you can customize it to make it your own, here are some suggestions:

  • Mexican – Replace lemon juice with lime juice and the mint with chopped cilantro. Add a dash of chili powder for a little extra spice, and some crumbles of cotija cheese.
  • Asian – Replace the lemon juice with rice vinegar or lime juice and add a teaspoon or two of tamari or soy sauce to the dressing. Add some ginger, lemongrass or Thai basil to taste.
  • Mediterranean – Replace mint with oregano, add some chopped kalamata olives, and crumbles of feta cheese.
  • Italian – Replace the mint with oregano and fresh basil. Use white balsamic vinegar or red wine vinegar instead of lemon juice add grated parmesan cheese to taste.
  • Crunchy vegetable noodle salad – add a healthy crunch to the salad with chopped peanuts, walnuts, almonds, pumpkin seeds, sesame seeds or sunflower seeds.
  • Add cheese – just before serving add 1/4 (more or less to taste) of your favorite cheese such as blue cheese, gorgonzola cheese, goat cheese, cheddar cheese.
A plate full of veggie noodles wrapped around a fork

Garlic – can be substituted with 1/4 to 1/2 teaspoon of garlic powder.

How to store leftovers

Store leftover squash and spiralized beet salad in the refrigerator for up to four days in an airtght container.

Make ahead instructions

Even though this is an easy salad to put together, it does take some time to spiralize the vegetables. To get a head start, the veggies can be spiralized a couple of days ahead of time and stored in the refrigerator.

Mix up the dressing and store it separately or make it just before serving the salad.

When it’s time to serve the salad, pour the dressing over and enjoy!

a view looking down at veggie noodle salad on a plate

What to serve with spiralized beet and squash salad

This salad tastes great with just about anything! We like to garnish it with green onions and serve it with grilled chicken, turkey burgers, or shrimp cakes.

Recipe Tips

  • Save time and buy raw pre-spiralized veggie noodles in your supermarket.
  • If you don’t have a spiralizer, you can use a julienne peeler or a y vegetable peeler which will make ribbon-sized noodles.

Do you have to peel the vegetables before spiralizing them?

No, you do not. Be sure to wash them well, especially the root vegetables which may have dirt on them. Once they are rinsed, they are ready to be spiralized.

Can I cook spiralized vegetables to make this salad?

Yes, you can cook them. Arrange the spiralized veggies on a separate baking sheet and drizzle with oil. Roast for about 8 to 10 minutes. Allow them to cool off before adding them to the salad.

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.

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If you like this recipe, please comment and rate it below!

spiralized vegetable noodles on a plate

Veggie Noodle Salad

Spiralized beets, butternut squash and zucchini make up this refreshing salad. It’s gluten free and vegan.
Prep Time: 20 minutes
Total Time: 20 minutes

Click on serving size to scale this recipe

Cuisine: American
Keyword: beet salad, spiralized beet salad, spiralized beets
Servings: 4
Calories: 182kcal
Author: Anne
Scale this Recipe 4


  • 2 beets cleaned and peeled and spiralized – about 2 cups spiralized
  • 1 small zucchini cleaned and spiralized 1 1/2 to 2 cups spiralized
  • 1/2 medium butternut squash cleaned and peeled and spiralized – about 2 cups spiralized
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons fresh chopped mint


  • 3 tablespoons olive oil
  • 1 clove crushed garlic
  • 1 tablespoon freshly squeezed lemon juice


  • Mix the dressing ingredients together and chop the mint
  • place the veggie noodles into a large bowl
  • add the sea salt and mix
  • allow the noodles sit a room temperature for about 15 minutes
  • pat dry the noodles dry with a paper towel
  • stir in the herbs and dressing and serve


  • Change up the veggies.  Try sweet potatoes, yellow squash, or any firm veggie that you can spiralize.
  • Replace the lemon juice with balsamic vinegar and add a teaspoon of maple syrup.
  • Change up the Herbs.  Add fresh chopped basil, oregano or lemon balm to the salad.


Serving: 1 | Calories: 182kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 601mg | Fiber: 5g | Sugar: 11g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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