Spiralized Beet and Zucchini Salad with Butternut Squash
This spiralized beet and zucchini salad uses three raw vegetables: beets, zucchini, and butternut squash, so you get color, crunch, and sweetness in every bite. The beets and squash bring natural sweetness, the zucchini keeps things light, and a simple lemon vinaigrette ties it all together without overpowering the vegetables
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No cooking is required to make this salad, and spiralizing turns these vegetables into thin, tender noodles, so it’s more like a fresh salad than raw vegetables on a plate. It’s a side dish, but also flexible enough to be dinner too. Add leftover chicken, shrimp, or a scoop of chickpeas and you’ve got a full meal in the time it takes to spiralize three vegetables.
Recipe Highlights
- Ready in under 20 minutes, no cooking involved.
- Three vegetables in one salad: beets, zucchini, and butternut squash
- Change the protein, the vegetables, the dressing; it adapts to whatever you have
- Works as a side, a make-ahead lunch, or dinner once you add protein
- Keeps well in the fridge for up to 4 days, better as leftovers than most salads
Ingredient Notes
- Raw Beets: Red or golden beets both work. If you’re short on time, look for pre-spiralized beets in the produce section.
- Zucchini: Yellow squash is a straight swap if that’s what you have.
- Butternut squash: Sweet potato or acorn squash spiralizes well too, though the flavor comes out a little sweeter.
- Sea salt: Any fine salt works. This step is really about pulling a little moisture out of the vegetables before you dress them.
- Fresh Mint: Swap in basil or parsley if mint isn’t your thing, or skip it.
- Olive oil: Any neutral or light oil works in the dressing.
- Garlic: A pinch of garlic powder works in a pinch if you’re out of fresh cloves.
How to Make Spiralized Beet and Zucchini Salad with Butternut Squash
- Spiralize the beets, zucchini, and butternut squash (a julienne peeler or box grater works too if you don’t have a spiralizer), and place them in a large bowl.
- Sprinkle with sea salt and chopped mint, and let sit for 5 to 10 minutes.
- Mix the dressing
- Add the dressing and gently stir to combine.
Make it Your Way
This salad is easy to make your own. Change the dressing, swap a vegetable, or toss in some protein and it’s not a side anymore
Vegetables: Swap in carrots, sweet potato, or cucumber for the zucchini or squash.
Sauce/Flavor: Swap in lime juice and cilantro for a Mexican flavor, Rice vinegar and soy sauce + Thai basil for an Asian flavor, and oregano, fresh oregano, and balsamic vinegar will add Italian flavor.
Finish: Toasted nuts, seeds, or a sprinkle of feta, parmesan, or goat cheese adds crunch and a little richness.
Protein (optional -makes it dinner): Leftover grilled chicken, shrimp, or a can of chickpeas turn this from a side dish into a full meal. This is the fastest way to use up whatever protein is already in your fridge.
I usually make this on the weekend and make enough to use again once or twice for lunch. All I need is some leftover chicken or a little feta cheese and pumpkin seeds or pine nuts, served over baby spinach or field greens, and lunch is done.
If you like the idea of building dinner instead of just following a recipe, I put together a full guide on turning fresh produce like this into easy dinners: How to Build Easy Dinners with Fresh Produce.
Tips
- Save time with pre-spiralized veggies. Check your produce section for pre-cut zucchini, beets, or butternut squash to skip the spiralizing step and get dinner on the table faster.
- Don’t overdress the salad. A little goes a long way, especially with delicate spiralized veggies. Start with less and add more as needed.
- Toss just before serving. For the best texture, wait until you’re ready to eat before adding the dressing.
How to Store Leftovers
Store any leftover spiralized squash and beet salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
Serving Suggestions
This salad tastes great with just about anything! We like to garnish it with green onions and serve it with crumbled feta cheese alongside grilled chicken, turkey burgers, or shrimp cakes.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
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Click on serving size to scale this recipe
Veggie Noodle Salad
Ingredients
- 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 mint chopped
DRESSING
- 3 tablespoons olive oil
- 1 clove crushed garlic
- 1 tablespoon freshly squeezed lemon juice
Instructions
- 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
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Spiralized Beet and Zucchini Salad FAQs
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.
You can, but it may be difficult to put them through a spiralizer, a julienne peeler would be a better option if you use roasted beets.
Nope! A spiralizer is handy, but not required. You can use a julienne peeler, shred the veggies with a box grater, or simply chop them into thin strips or small pieces.
Must find my spiralizer and give this a try. Soon! Thanks for sharing.
I love the idea of this salad and my little dude will have fun making it with me!
I love sweet potato zoodles but have never tried beet zoodles. Looking forward to trying your salad!
Beets have been on my to-try list for several years. Time to hit the farm and break out the spiralizer and make some!
What a great seasonal and summer salad. Perfect for a cookout!
Thank you for sharing on Sunday Dinner Bell. You are this week’s featured recipe!
Thank you!
This looks so fun and delicious! And the spiral cut noodles make them even more fun.
Spiraling veggies is my new fav! Love how they resemble noodles but less filling!