This Fall inspired Whole30 Zoodle Salad is a great lunch and perfect for meal prepping. Top this healthy and flavorful salad with a fried egg, chickpeas, or diced chicken, for a complete meal. Here it’s tossed in a simple tahini and lemon juice dressing, which gives it a bright creaminess that’s irresistible.
Contents
Early Fall Produce
This is the perfect recipe for September, when it’s still warm outside, gardens are overflowing with zucchini, but the crisp chill in the evening air is beginning to remind you of pumpkin spice and apple cider.
Golden beets, pears, and pomegranates are the stars of the show in this recipe.
To boost the nutrition, some spinach and carrots are added — great for variety and texture.
I’m pretty sure once you try this salad, you’ll be like me, packing them up in meal prep containers for easy meals later on. I am completely hooked on how fun these salads are to make. To save time, I like to fill meal prep containers with spiralized zucchini, roasted beets, and pomegranate seeds. When lunch time rolls around, I fry up an egg or slice some leftover chicken, and then drizzle the salad with fresh lemon juice and creamy tahini. Salad heaven!
Spiralized Zucchini Salad
Do you cook the zoodles?
Nope! My favorite way to enjoy zoodles is raw in salads like this. They maintain a nice texture, are fun to eat, super easy to make, and don’t get watery. Plus, they last longer in a meal prep container than zoodles that have been cooked.
How to you Make Zoodles?
My favorite tool for making zoodles is the OXO spiralizer. It has great suction, so stays in place on your countertop. It’s great for zucchini, but I also use it for carrots, beets, butternut squash, and apples. I use mine weekly, if not daily. Think of all the pasta dishes you love that could be made healthier with vegetable noodles! If you’re going to make zoodles often, I recommend a spiralizer as the best option. You can also use a julienne peeler for ocassional use, although it takes a lot longer and I don’t think the “noodles” are as nice.
What Dressing Should I Use?
The best way to dress a zoodle salad is simply with lemon juice and tahini. This lends a bright creaminess that is perfect, especially when piled high with lots of flavorful toppings, like this fall Whole30 Zoodle Salad.
Otherwise, use your favorite salad dressing, like a balsamic or Italian.
Meal Prep this Whole30 Zoodle Salad Recipe
Zoodle salads are great for anyone on a gluten free, low carb, keto, or Paleo diet. This version is a great Whole30 salad option.
Having healthy salads like this prepped for quick lunches or dinners is key to eating healthy or staying on track with any special diet.
Since taking out the spiralizer seems to take forever (in all honesty, it takes minutes!), I like to make big batches of zoodles, roast a few beets, and peel a pomegranate or prepare any other fruit I’d like to use. Once I’ve packed some salads in meal prep containers, they make a ZERO-resistance healthy meal choice.
What Protein Should I Add?
I often eat these salads as it. Between the plant proteins in the vegetables, and the boosts from the tahini and pecans, the salad is satiating when a light meal is all that is needed.
Other times, I fry an egg or add some leftover chicken to boost the protein.
Chickpeas or baked tofu are great vegan options.
These salads are great starters to build lots of different meals on!
Healthy Meal Prep Ideas:
- Tuscan Balsamic Chicken, by Sunkissed Kitchen
- Taco Soup, by Sunkissed Kitchen
- Chicken Vegetable Spaghetti Sauce, by Sunkissed Kitchen
Other Whole30 Salad Recipes:
- Whole30 Chicken Salad, by Sunkissed Kitchen
- Loaded Whole30 Chicken Caesar, by Sunkissed Kitchen
- Whole30 Blackberry Chicken Salad, by Sunkissed Kitchen
- Pesto Zoodle Salad, by Sunkissed Kitchen
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Fall Whole30 Zoodle Salads
Ingredients
- 2 zucchinis spiralized
- 4 cups spinach
- 2 golden beets cooked, peeled and sliced
- 1 pear sliced
- 1 pomegranate arils removed
- 1 carrot peeled and diced
- 1/2 cup lemon juice
- 1/4 cup tahini
- 1/4 cup pecans
Instructions
- Spiralized the zucchini, and then layer zucchini noodles with spinach, beets, pears, carrots, and pomegranate arils.
- When ready to serve, toss each salad with 2 tablespoons of lemon juice and 1 tablespoon of tahini. Top with pecans or other nuts.
- Add chicken, chickpeas, or a fried egg to boost the protein of this meal.
Nutrition
This looks amazing! I can’t wait to make it soon!! 🙂
Thanks Deanne! I eat salads like this every day for lunch — so much fun, and so many possibilities 🙂