Spaghetti Squash Salad
Bright, fresh, and packed with flavor, this Spaghetti Squash Salad is a vibrant twist on traditional salad recipes, perfect for a light lunch or a healthy side dish. The roasted spaghetti squash creates naturally gluten-free, tender strands that serve as a nutrient-rich base, while crisp baby spinach, juicy cherry tomatoes, and tangy crumbled feta cheese add layers of texture and color. Finished with a zesty homemade vinaigrette made from lemon juice, Dijon mustard, and balsamic vinegar, this salad hits all the right notes of savory, sweet, and tangy. Ready in under an hour and versatile enough to be served warm or chilled, this easy-to-make dish is sure to become a new favorite for busy weeknights or elegant gatherings. Keywords: spaghetti squash salad, gluten-free salad, healthy side dish, roasted squash recipe.
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 0.25 cup red onion
- 0.5 cup feta cheese, crumbled
- 2 tablespoons parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Place the squash halves, cut side down, on the prepared baking sheet. Roast in the oven for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and allow to cool slightly.
Using a fork, gently scrape the flesh of the squash to create spaghetti-like strands. Transfer the strands to a large mixing bowl and set aside.
While the squash is roasting, prepare the other salad components. Halve the cherry tomatoes, thinly slice the red onion, and chop the parsley. Set these aside.
In a small bowl, whisk together the lemon juice, remaining 1 tablespoon of olive oil, honey, Dijon mustard, balsamic vinegar, and a pinch of salt and black pepper to create the dressing.
Add the baby spinach, cherry tomatoes, red onion, feta cheese, and parsley to the bowl with the spaghetti squash. Toss gently to combine.
Pour the dressing over the salad, and toss again to ensure everything is evenly coated.
Transfer the salad to a serving dish and enjoy immediately, or refrigerate for up to 2 hours to serve chilled.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
