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!

  • Easy
  • 15 mins
  • 4 servings
Finished product of the spiralized salad
Ingredients
  • 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
Uses
Occasions
Directions
  1. Divide the spiralized vegetables into four equal portions and stack on size appropriate plates or shallow bowls.
  2. Garnish with fennel shavings and green onion.
  3. Roll the goat cheese in a sprinkling of Herbes de Provence, and cut into 4 slices.
  4. Top the salads with the goat cheese slices.

To Make the Dressing

  1. Combine the olive oil, Herbes de Provence, and lemon juice in a jar. Shake well.
  2. 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.