Spaghetti Squash, Beet & Apple Salad

Shana TovahIn the midst of all the Rosh Hashanah greetings this weekend, I decided to whip up something that touches on the Jewish New Year tradition of consuming sweet foods, like apples, honey and dates. Here is a nutrient rich, yet sweet and delicious salad that you can definitely celebrate if you are celebrating the Jewish New Year, or even throughout your year-end holidays. This is a delicious stand-alone salad, or an accompaniment for your Thanksgiving turkey or other holiday feast. And, the Omega-3 punch you get from the walnuts and walnut oil helps you keep your body in balance during the indulgent holidays. Enjoy! 

(scroll down for interactive, printable recipe card, grocery list and more!)

Spaghetti Squash, Beet & Apple Salad

3 cups cooked and cooled spaghetti squash strands 2 medium beets, grated 2 apples, grated 1 clove garlic 2 tbsp. minced dates, or more if you like it extra sweet 1 tsp. honey 1 tbsp. lemon juice 1 tbsp. walnut oil 1 tbsp. fresh tarragon or parsley Sea salt to taste, about ½ tsp. Chopped walnuts or other nuts for garnish

 Place the squash, beets, apples, and garlic in a mixing bowl and blend well. In a separate bowl, mix the dates, oil, lemon juice, and honey, until blended. Mix the dressing into the salad mixture, add a little salt for taste, and then mix in the herbs at the end. Top with chopped nuts and enjoy immediately. 

Spaghetti Squash, Beet & Apple Salad

Course Appetizer
Cuisine Farm to Table, Nutrient Dense, Vegetarian
Servings 4 servings
Calories 206 kcal

Ingredients
  

  • 3 cups spaghetti squash strands cooked and cooled
  • 2 medium beets grated
  • 2 apples grated
  • 1 clove garlic
  • 2 tbsp. minced dates or more if you like it extra sweet
  • 1 tsp. honey
  • 1 tbsp. lemon juice
  • 1 tbsp. walnut oil
  • 1 tbsp. fresh tarragon or substitue parsley
  • Sea salt to taste about ½ tsp.
  • Chopped walnuts or other nuts for garnish 

Instructions
 

  • Place the squash, beets, apples, and garlic in a mixing bowl and blend well.
  • In a separate bowl, mix the dates, oil, lemon juice, and honey, until blended.
  • Mix the dressing into the salad mixture, add a little salt for taste, and then mix in the herbs at the end.
  • Top with chopped nuts and enjoy immediately. 

Notes

 
Nutrition Facts
Spaghetti Squash, Beet & Apple Salad
Amount per Serving
Calories
206
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Sodium
 
402
mg
17
%
Potassium
 
575
mg
16
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
20
g
22
%
Protein
 
3
g
6
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
90
mg
9
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 206kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 402mgPotassium: 575mgFiber: 6gSugar: 20gVitamin A: 650IUVitamin C: 20.6mgCalcium: 90mgIron: 2.2mg
Keyword beet apple salad, rosh hashanah, spaghetti sqush
Tried this recipe?Let us know how it was!

Leave a Reply