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

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Prep Time: 30

Total Time: 30

Servings: 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