I am crushing on this salad. Full of vitamins, minerals and antioxidant power to keep you healthy and fight off that nasty Spring cold that I got this weekend! It also makes a huge batch so you can keep enjoying it all week! Serve with tofu, fish, or a fried egg for extra protein, plus my Lemon-Tahini Vinaigrette (recipe in this post) for a creamy and slightly tangy finish.
Anyone who follows me on Instagram knows how much I love my spiralizer- I have this Paderno version from Williams-Sonoma that I was given by my MIL (read: mother-in-law) and I use it all the time. It’s amazing the way each part gets put together and then taken apart to fit into a nice snug little box! I’s a bit tough to clean, so whenever I break it out I make a TON of zoodles, coodles, broodles, squoodles, and swapoodles (sweet potato noodles).
I really like using the carrot medley because the carrots come in so many colors- purple, orange, yellow. I get it at Trader Joe’s. I also threw in some ready-to-eat beets (also TJ’s) and some other veggies with the navy beans to add a little more heft to the spiralized veggies. Sometimes I find I like the contrast of a salad with some raw and some cooked vegetables.
Start by preheating the oven to 400 deg and prepare your vinaigrette (leave out the tahini at this point). Then toss the broccoli, cauliflower, red onion, beans, mushrooms, and beets with about 2 tbsp of olive oil and minced garlic. Drizzle on about 2 tbsp of the vinaigrette (minus tahini) and spread on a Silpat. Bake for 30 mins and allow to cool slightly.
Meanwhile, prepare your zoodles and coodles. Boil a large stockpot filled with ~1 cup water, then add entire bag of kale and cook till wilted. Immediately drain and shock the kale with cold water so it stays bright green. Nothing worse than brown kale (except in kale chips of course).
Toss kale, zoodles, coodles, and baked veggies in a large bowl and toss. Add tahini to remaining dressing and toss in when ready to serve.
- For Lemon-Tahini Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp apple cider vinegar
- juice of one lemon
- 1/2 tsp each garlic powder and parsley
- salt and pepper to taste
- red pepper flakes and sesame seeds (optional)
- 3-4 tbsp tahini (or to taste)
- 2 tbsp oilve oil
- 2 tbsp minced garlic
- 1/2 red onion, chopped
- 1 cup mushrooms, chopped
- 1 12 oz. bag broccoli and cauliflower florets
- 6-8 small beets, chopped, cooked and ready to eat (you can find these at TJ’s, or use canned)
- 1 can navy beans, drained and rinsed
- 5 large colored carrots
- 3 medium zucchini squash
- 1 large bag raw kale
- Goat cheese or Greek yogurt, for serving (optional)
- Preheat oven to 400 deg.
- Prepare Lemon-Tahini Vinaigrette by whisking together all ingredients (olive oil through red pepper flakes), leaving out the tahini until later.
- In a large bowl, combine red onion through navy beans and drizzle with 2 tbsp vinaigrette, plus the two remaining tbsp olive oil and minced garlic. Spread on a large baking sheet lined with a Silpat and bake at 400 for 30 mins. Remove from oven and cool slightly.
- Meanwhile, spiralize your carrots and zucchini.
- Boil about 1 cup water in a large stockpot and add entire bag of kale. Cook until wilted, then immediately drain and shock with cold water to keep it bright green. Squeeze out excess water.
- Combine kale, spiralized veggies and cooked veggies in a large serving bowl. When ready to serve, add tahini to dressing in a mason jar and shake vigorously until combined. Drizzle salad with vinaigrette.
- Top with protein of your choice, goat cheese or Greek yogurt for extra creaminess.
I hope you enjoy these oodles of zoodles all Easter weekend and the week to come! Serve with protein of your choice and some hearty crackers or bread to sop up some of the leftover dressing.