Spiral Vegetable Salad

Spiral Vegetable Salad

Spiralized vegetables are a great way to get the whole family behind trying some new good-for-you foods. We paired this spiral vegetable salad with a homemade Herbes de Provence dressing!



15 minutes




4 servings


  • 1 beet, spiralized (about 1 cup)
  • 1 yellow squash, spiralized (about 1 cup)
  • 1 zucchini, spiralized (about 1 cup)
  • 1 large carrot, spiralized (about 1 cup)
  • 1 small fennel bulb, shaved with vegetable peeler
  • 4 slivers green onion
  • 4 ounces goat cheese bûche (log)
  • 1/4 cup quality olive oil
  • 1 tablespoon, plus additional for dusting, Rodelle Herbes de Provence
  • 1 tablespoon freshly squeezed lemon juice


  • Divide the spiralized vegetables into four equal portions and stack on size appropriate plates or shallow bowls.
  • Garnish with fennel shavings and green onion.
  • Roll the goat cheese in a sprinkling of Herbes de Provence, and cut into 4 slices.
  • Top the salads with the goat cheese slices.

To Make the Dressing

  • Combine the olive oil, Herbes de Provence, and lemon juice in a jar. Shake well.
  • You can make the dressing ahead. If you want a more subtle herb flavor, prepare dressing the day prior then strain out the herbs before dressing the salads with a fine mesh strainer.

Inspired By Rodelle

Introducing Diane!

Introducing Diane!

May 25th, 2018

Diane is a certified pro at canning – her blog, Canning and Cooking at Home, inspires countless home cooks to expand their techniques at home and practice safe canning techniques. Beyond her passion for canning, you’ll also find that Diane...

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