Spaghetti Squash Salad
Yield: 2 Large or 4 Small servings
Prep time: 30 min.
Cook time: xx min.
Total time: 30 min.
You’ve probably had spaghetti squash before but have you had it as a salad? This addicting salad will keep for a couple days in the fridge making it a great addition to any meal prep or including in our Fall Detox. The most time consuming piece is roasting the spaghetti squash, which can be done ahead of time to be cooled and ready to throw everything together in minutes. Enjoy!
Ingredients:
1 roasted spaghetti squash, seeded and scooped into a bowl, strands separated
2 carrots, grated or julienned thin with mandoline
4 scallions, cut length-wise into thin ribbons
1 leaf purple cabbage, thinly sliced or grated
4 TBSP toasted pine nuts
4 TBSP currants
12 green or kalamata olives, sliced
1 sliced jalapeno, deseeded, ribs removed and finely diced
1 cup parsley, finely chopped
Vinaigrette:
1 lemon juiced, white balsamic or apple cider vinegar mixed
Dash of maple syrup, to taste
Salt & pepper, to taste
Directions:
Lightly toss all ingredients including vinaigrette in large bowl.
Adjust seasonings as needed, being cautious of additional salt as olives will provide plenty.
