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–+ servings

Spaghetti Squash, Beet & Apple Salad

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Course Appetizer
Cuisine Farm to Table, Nutrient Dense, Vegetarian
Servings 4 servings
Calories 206 kcal

Ingredients
  

  • 3 cups spaghetti squash strands cooked and cooled
  • 2 medium beets grated
  • 2 apples grated
  • 1 clove garlic
  • 2 tbsp. minced dates or more if you like it extra sweet
  • 1 tsp. honey
  • 1 tbsp. lemon juice
  • 1 tbsp. walnut oil
  • 1 tbsp. fresh tarragon or substitue parsley
  • Sea salt to taste about ½ tsp.
  • Chopped walnuts or other nuts for garnish 

Instructions
 

  • Place the squash, beets, apples, and garlic in a mixing bowl and blend well.
  • In a separate bowl, mix the dates, oil, lemon juice, and honey, until blended.
  • Mix the dressing into the salad mixture, add a little salt for taste, and then mix in the herbs at the end.
  • Top with chopped nuts and enjoy immediately. 

Notes

 
Nutrition Facts
Spaghetti Squash, Beet & Apple Salad
Amount per Serving
Calories
206
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Sodium
 
402
mg
17
%
Potassium
 
575
mg
16
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
20
g
22
%
Protein
 
3
g
6
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
90
mg
9
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 206kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 402mgPotassium: 575mgFiber: 6gSugar: 20gVitamin A: 650IUVitamin C: 20.6mgCalcium: 90mgIron: 2.2mg
Keyword beet apple salad, rosh hashanah, spaghetti sqush
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