Summer is all about fresh food and fun flavors! Lately, I have been challenging myself to use more fresh herbs like mint, cilantro, parsley, oregano, and basil. Every time that I do, I am so please by how delicious and refreshing the final resulting product is! This recipe for Mint, Feta, and Veggie Noodle Salad is the PERFECT example of just that – refreshing, delicious and fun!
This recipe was inspired by a salad that one of my dearest friends made and shared with me – the salad was made with zucchini noodles, arugula, and mint – and it was ABSOLUTELY amazing.
I originally planned to make this adapted recipe using zucchini noodles, but when I went to the grocery store, they were out of zucchini! So I improvised – hence, the VEGGIE noodle salad was born.
In this recipe, I recommend you use zucchini noodles or yellow squash – but the options are endless! Carrot, butternut squash, or even radish noodles would taste delicious. The only veggie noodle that I probably would not recommend using is a sweet potato noodles, just because I’ve personally never eaten sweet potato noodles raw and am not sure how they taste!
I love the combination of creamy feta cheese, crunchy raw walnuts, and flavorful herbs in this recipe. It is UNREAL! That’s right – I said CREAMY, CRUNCHY, and freshly FLAVORFUL. Badda bing badda boom! Veggie noodle salad forever!
You can make your own salad dressing for this recipe (I provide my favorite go-to, basic dressing recipe below), or use your own favorite store-bought/homemade dressing to top!
I used mint and cilantro in this recipe because I just love how the flavors blend together. Not to mention, how they perfectly pair with the feta and waluts! Anything light and vinegar based is going to taste refreshing and delicious. Try it for yourself!
Refreshing and full of flavor, this Mint, Feta & Veggie Noodle Salad is sure to impress your taste buds and your friends.
- 2 zucchini or squash spiralized
- 2 cups fresh arugula
- 1/2 cup feta cheese crumbled
- 1/2 cup raw walnuts chopped
- 2 tbsp fresh mint leaves torn
- 2 tbsp fresh cilantro leaves torn
- 1/2 cup extra virgin olive oil
- 1/3 cup vinegar of choice I suggest, white wine, red whine, or balsamic
- 1 shallot diced
- 1 tbsp honey
- salt and pepper
In a large bowl, combine all salad ingredients - toss to combine.
In a small bowl, combine all dressing ingredients - whisk to combine.
Pour dressing over salad and toss to fully coat - serve immediately.
Storage: Refrigerate salad and dressing ingredients separately in airtight containers. Combine just before serving.