Spiralized Veggie Salad with Balsamic Glaze

Spiralized Veggie Salad With Balsamic Glaze

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Patsy Oburn


You can use Zoodles/Spiralized vegetables for many uses. You can add any protein to this salad.


☆☆☆☆☆ 0 votes

45 Min
5 Min
No-Cook or Other


  • 1 large
  • 1 large
    squash, yellow
  • 1 large
    beet, trimmed
  • 1 large
  • 1 large
  • 1 small
    cabbage, purple
  • 1 medium
  • 1 medium
    pepper, red
  • 1/4 c
    balsamic vinegar
  • 1 tsp
  • 1/2 tsp
    sea salt
  • 1/2 c
    goat cheese
  • 1/8 c
    lemon juice

How to Make Spiralized Veggie Salad with Balsamic Glaze


  1. Scrub all the Veggies. I use a veggie brush.
  2. Peel the veggies that you don't want to use the skins in your dish. Typically I use skins of organics that are well washed. And may peel non-organics because of the pesticides.
  3. If your spirals are overly moist, lay on paper towels or clean cooking towel to remove the moisture. Zucchini tends to be very wet.
  4. If you use red beets, rinse to remove the red juice and dry.
  5. Combine the spirals, layer as you desire, sprinkle the salt, pepper, and cheese crumbles.
    If you make ahead, you can place a paper towel in your zip locks, or containers, add the spiralized vegetables. And Assemble when ready.
  6. Pour the balsamic into a shallow saute pan, heat to slow bubbles and stir with a spatula, moving all the edges to the center, until reduced and thickens. You may want to stop and test the thickness a couple of times. If you over boil it will stiffen and not pour.

Printable Recipe Card

About Spiralized Veggie Salad with Balsamic Glaze

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Sodium Low Carb
Other Tag: Healthy

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