Vegan Spaghetti Squash Salad
I love salads! Salads are the best way to include some great tasting raw nutrition in your diet. Actually, I get a bit excited when I find a new type of salad that I have never seen (or thought up) before.
Vegan Spaghetti Squash Salad is an exciting new salad (at least new to me). The author is Beth of Tasty Yummies, but I found it on the Free People blog. I love the Mediterranean twist to this salad. Check it out yourself:
Picture courtesy of Free People Blog
- 1 medium-sized spaghetti squash
- 2 cups grape tomatoes, halved or quartered
- 1 small red onion, diced
- 1 banana pepper (or bell pepper), diced
- 1/2 cup kalamata olives (or black olives), chopped
- 1/4 cup fresh herbs, roughly chopped – Author used a blend of oregano, mint and parsley
- Dressing: 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1 teaspoon raw sugar or other sweetener
- Preheat the oven to 375ºF. Puncture holes all over the squash, on all sides, to keep it from bursting while baking.
- Place the whole squash in a glass pan and bake for 1 hour, until the flesh is soft. Cool until you can easily handle it and slice in half lengthwise. Remove the seeds and fibrous strings from the center of the cooked spaghetti squash. Using a fork around the edge of the spaghetti squash, gently scrape to shred the pulp into strands. It will happen very easily. Place the spaghetti squash in a large serving bowl, and place in the fridge to cool.
- Whisk together the dressing ingredients in a small bowl and set aside.
- Once the squash has cooled to room temperature or colder, add all of the other ingredients to the squash and toss well to combine. Pour the dressing over the salad and gently toss to combine.
- Serve topped with additional fresh herbs.
The recipe has room for many herbs options — I think I would add oregano, cilantro (I know, it is not Mediterranean, but I like it!) and maybe rosemary. I would also prefer sweet bell peppers and black olives in my salad. I’ll bet garbanzo beans would be a good addition too! But that is what is so great about salads: You can add anything you like and they still taste great!
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