"WHAT AM I GOING TO BRING TO MY THANKSGIVING POTLUCK!?"
- says you
Don't fret because after demoing my spiralized fall vegetable salad TWICE already for the Ottawa Farmers Market, I'm finally posting this incredibly well received recipe.
I developed the recipe because it uses seasonal ingredients in an unusual way. Everyone knows about spiralized zucchini or 'zoodles' but did you know you can eat butternut squash and beets raw?
It requires very little prep and if you don't have a spiralizer, you can just use the grater attachment on your food processor for speed and ease.
Butternut squash can only be spiralized using the neck. Pick out a smaller squash with a thinner neck. If you only have a thick-necked squash, cut a bit of the edges off before spiralizing.
The dressing for the salad is also very easy. Save some of the dressing for the table in case some people want a bit extra or for another salad!
In the end you're left with a gorgeous salad! Garnish with chives or fresh parsley to liven up these staple fall vegetables.
- gluten free
- raw vegan, using maple syrup
- refined sugar free
- nightshade free
Spiralized Fall Vegetable Salad
serves 8 as a side dish
1, 1lb butternut squash
2 zucchini (any colour, tips removed)
2 beets (any colour, tips removed)
1 clove garlic, peeled and crushed
1 tbsp grainy mustard
1/4 cup apple cider vinegar
1 tbsp honey or maple syrup
1/3 cup olive oil
salt and pepper, to taste
¼ cup chives or parsley, chopped
Cut the neck part of the butternut squash off and put the bulb aside to use for another dish. Peel the skin off of the neck of the butternut squash. Optionally peel the skin off of the beets.
Using a spiralizer, spiralize all of the vegetables and place into a large bowl. Toss with dressing and serve immediately.
Note: I use a Paderno spiralzier. I use the second thickest spiralizer attachment for the butternut squash and zucchini and the thinnest spiralizer attachment for the beets.