Greek Salad

This healthy greek salad is flavorful, nutritious, and a perfect make-ahead meal! It’s AIP, Paleo, Top 8 & Whole30 compliant.

I love all kinds of salad and this recipe is no exception. Using spaghetti squash as the base, along with crunchy ingredients like cucumber and jicama, it’s become one of my new favorites. This is a splendid lunch or dinner idea. It’s also ideal as a make-ahead meal for the busy week ahead!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Storage
• Tips & Tricks
• Recipe

Ingredients

Spaghetti Squash

See recipe card for quantities.

Instructions

Spaghetti Squash

1. Heat oven to 400F.
2. Make a lengthwise outline around the squash with a small, sharp paring knife. Pierce the squash in multiple places on the outline. Continue making small slices around the squash until you can easily pull it apart.
3. Scoop seeds out of each half.
4. Brush each half with olive oil and sprinkle with salt.
5. Bake for 45 minutes, or until edges are slightly burned.
6. Let cool for 30 minutes.
7. Shred into noodles using a fork and transfer to the large mixing bowl with remaining salad ingredients.

Salad & Vinaigrette

1. While spaghetti squash cools chop the remaining salad ingredients and put them in a large mixing bowl together. You will be adding the shredded spaghetti squash here once ready.
2. In a 2 cup liquid measuring cup or bowl, whisk the vinaigrette ingredients together.
3. Keep vinaigrette separate or slowly drizzle on top to the preferred amount and mix thoroughly.
4. Refrigerate for an hour to let flavors combine. Serve cold.

Substitutions

You can substitute mustard (yellow, dijon) in place of the apple cider vinegar if you’re not on strict AIP.

Storage

Salad stays fresh for up to 4 days in the fridge if you don’t pre-mix the salad and dressing. Otherwise, it stays fresh for about 2-3 days.

Tips & Tricks

1. Let the squash cool before shredding.
2. Remove the seeds from the cucumber to keep it crunchy longer.

Recipe