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Home » Recipes » Vegan Gluten-Free Recipes » Spiralized Vegetable Salad with Green Goddess Dressing

Spiralized Vegetable Salad with Green Goddess Dressing

by Sarah McMinn / Posted: January 10, 2018 / Updated: July 23, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 30 mins

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Kick off this year with this healthy vegan and gluten-free Spiralized Vegetable Salad tossed with homemade Green Goddess Dressing and roasted pumpkin seeds.

Kick off this year with this healthy vegan and gluten-free Spiralized Vegetable Salad tossed with homemade Green Goddess Dressing and roasted pumpkin seeds.

Finished salad on a white plate

Disclosure: This post may contain affiliate links.

Remember that Green Goddess Dressing from the other day?

I told you it would be back! In fact, this is the first of 2 recipes THIS week that feature my new favorite magical green sauce. Come back later for my Green Goddess Buddha Bowl. But let's not get too ahead of ourselves. First, we're going to take a look at what I have for you today.

This Spiralized Vegetable Salad is a quick and simple meal that will fill you up and satisfy your taste buds while keeping you healthy and happy in this new year.

Spiralized Vegetables and pumpkin seeds in a large white bowl

Table of Contents show
Recommended Ingredients & Equipment
How to Make Spiralized Noodle Salad
Serving and Storing
More Spiralized Vegetables
Spiralized Vegetable Salad with Green Goddess Dressing

Recommended Ingredients & Equipment

This recipe is light, refreshing, and delicious. You’re going to love the combination of spiralized vegetables and my Green Goddess Dressing. So good!

Ingredients & Substitutions

  • Vegetables - I use a combination of zucchini, summer squash, beets, and carrots.
  • Pumpkin Seeds - For a bit of texture, added taste, protein, and all the other wonderful benefits, I added some roasted pumpkin seeds to the salad. These roasted pumpkin seeds are easy to make and, as an added bonus, are great to have on hand for a quick snack or salad/soup topper.
  • Green Goddess Dressing - To add flavor and body to this salad, I toss it with this creamy, zesty, vegan Green Goddess Dressing which is packed with fresh herbs and spices AND happens to be oil-free!
  • Fresh parsley
  • Olive Oil
  • Salt and pepper

Recommended Equipment

Most importantly, you will need a spiralizer. I love my spiralizer because:

  • They don’t take up a lot of room. Yay for tiny kitchens!
  • They are simple to master.
  • And they turn almost any vegetable into beautiful ribbons or noddles.

In addition to a spiralizer, you will also need baking sheets and basic kitchen utensils. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.


How to Make Spiralized Noodle Salad

Step One – Spiralize the Vegetables

To prepare the vegetables, cut off ½"-1" on either side of the zucchini and yellow squash. Gently scrub the carrot and beet, but do not peel. After washing, cut off ½" ends for the carrot and beet as well.

Using a vegetable spiralizer, spiralize the zucchini, yellow squash, beet, and carrots according to the spiralizer's instructions.

Pro Tip: Read Spiralizer Beginners Guide to learn how to spiralized any vegetable.

Spiralized carrots, beets, and zucchini

Step Two - Toast the Pumpkin Seed

Toss pumpkin seeds with olive oil and salt and pepper. Spread evenly on the prepared baking sheet and bake for 12-15 minutes, stirring occasionally, until pumpkin seeds are lightly brown and toasted.

Toasted Pumpkin Seeds on a baking sheet

Step Three - Green Goddess Dressing

Combine the ingredients for the Green Goddess dressing in a food processor or blender and blend until completely smooth.

Step Four - Toss it Together

In a big bowl combine the spiralized noodles. Top with ¼ - ½ cup of Green Goddess Dressing. The amount will depend on the size of vegetables and your preference. Divide onto 4 plates and top with toasted pumpkin seeds and fresh parsley.

Spiralized Vegetable Salad

Serving and Storing

Serving - This vegetable salad is best eaten within a few hours.

Storing - Store the leftover salad in an airtight container in the refrigerator for up to 2 days.

Make in Advance - If you do want to prepare it in advance, you can make the pumpkin seeds and Green Goddess dressing up to 3 days in advance. When ready to serve, spiralize the vegetables and toss together the salad.


More Spiralized Vegetables

  • Pesto Pasta with Zucchini Noodles
  • Sweet Potato Noodle Salad w/ Peanut Tempeh
  • Mediterranean Zucchini Noodles
  • Raw Pad Thai with Spicy Almond Sauce
  • Mushroom Bolognese with Zucchini Noodles

Spiralized Vegetable Salad

Spiralized Vegetable Salad with Green Goddess Dressing

Kick off this year with this healthy vegan and gluten-free Spiralized Vegetable Salad tossed with homemade Green Goddess Dressing and roasted pumpkin seeds.
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 100kcal
Author: Sarah McMinn

Ingredients

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 large beet
  • 1 large carrot
  • ½ cup pumpkin seeds, untoasted
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • ¼-1/2 batch Green Goddess Dressing
  • 2 tablespoon fresh parsley, chopped
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 
  • Toss pumpkin seeds with olive oil and salt and pepper. Spread evenly on the prepared baking sheet and bake for 12-15 minutes, stirring occasionally, until pumpkin seeds are lightly brown and toasted. Set aside to cool.
  • Prepare Green Goddess Dressing according to these instructions. 
  • To prepare the vegetables, cut off ½"-1" on either side of the zucchini and yellow squash. Gently scrub the carrot and beet, but do not peel. After washing, cut off ½" ends for the carrot and beet as well.  
  • Using a vegetable spiralizer,  spiralize the zucchini, yellow squash, beet, and carrots according to the spiralizer's instructions. 
  • In a big bowl combine the spiralized noodles. Top with ¼ - ½ cup of Green Goddess Dressing. The amount will depend on the size of vegetables and your preference. Divide onto 4 plates and top with toasted pumpkin seeds and fresh parsley. 
  • Serve immediately or store in an airtight container in the refrigerator for up to 3 days. 

Notes

Serving and Storing - This vegetable salad is best eaten within a few hours. Store the leftover salad in an airtight container in the refrigerator for up to 2 days.
Make in Advance - If you do want to prepare it in advance, you can make the pumpkin seeds and Green Goddess dressing up to 3 days in advance. When ready to serve, spiralize the vegetables and toss together the salad.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3365IU | Vitamin C: 20.7mg | Calcium: 27mg | Iron: 1.2mg
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« Vegan Cream of Cauliflower Soup
Green Goddess Buddha Bowl »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Sara says

    January 10, 2018 at 11:02 am

    Is that raw beet please?

    Reply
    • Sarah says

      January 10, 2018 at 11:22 am

      Yes, I just clarified that in the recipe. Thanks 🙂

      Reply
  2. Amber ZF says

    January 10, 2018 at 10:32 am

    This is so pretty, Sarah! I want to eat it now!

    Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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