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.

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