Shana Tovah! In 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. 

Print Recipe

Spaghetti Squash, Beet & Apple Salad Yum

Votes: 0
Rating: 0
You:

Rate this recipe!

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner

This recipe has been added to your Meal Plan

Add to Shopping List

This recipe is in your Shopping List

Course

appetizer

Cuisine

Farm to Table, Nutrient Dense, Vegetarian

Keyword

beet apple salad, rosh hashanah, spaghetti sqush

Servings

servings MetricUS Imperial

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 

Course appetizer Cuisine Farm to Table, Nutrient Dense, Vegetarian Keyword beet apple salad, rosh hashanah, spaghetti sqush Servings servings MetricUS Imperial 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

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

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

Recipe Notes

Nutrition Facts

Spaghetti Squash, Beet & Apple Salad

Amount Per Serving

Calories 206 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Sodium 402mg 17%

Potassium 575mg 16%

Total Carbohydrates 34g 11%

Dietary Fiber 6g 24%

Sugars 20g

Protein 3g 6%

Vitamin A 13%

Vitamin C 25%

Calcium 9%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.