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–+ servings
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.
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Prep Time: 20 minutes
Total Time: 20 minutes

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

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 chopped mint

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

Notes

  • 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.

Nutrition

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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