Kick off this year with this healthy vegan and gluten-free Spiralized Vegetable Salad tossed with homemade Green Goddess Dressing and roasted pumpkin seeds.
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.
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 1/2″-1″ on either side of the zucchini and yellow squash. Gently scrub the carrot and beet, but do not peel. After washing, cut off 1/2″ 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.
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.
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 1/4 – 1/2 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.
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 with Green Goddess Dressing
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 1 large beet
- 1 large carrot
- 1/2 cup pumpkin seeds, untoasted
- 1 tbsp olive oil
- salt and pepper, to taste
- 1/4-1/2 batch Green Goddess Dressing
- 2 tbsp fresh parsley, chopped
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 1/2"-1" on either side of the zucchini and yellow squash. Gently scrub the carrot and beet, but do not peel. After washing, cut off 1/2" 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 1/4 - 1/2 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.
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
Sara says
Is that raw beet please?
Sarah says
Yes, I just clarified that in the recipe. Thanks 🙂
Amber ZF says
This is so pretty, Sarah! I want to eat it now!