Food + Drink Meatless Salad

Zucchini Noodles with Basil Vinaigrette for #SundaySupper

Do you know what today is? Squash Fest! Well, it is for Sunday Supper at least! We decided to come together today to share some absolute favorite recipes featuring squash of all kinds. From the end of the summer squash to the beginning of fall squash, you’ll find a recipe to suit your needs. For me, it’s zucchini noodles with basil vinaigrette…

Zucchini Noodles with Basil Vinaigrette

I’m still on the zucchini noodle train, and there is no stopping it any time soon. In the past, I’ve cooked my “zoodles,” but I wanted to try an option using raw zucchini instead. As I was pondering the different options for a dish, a memory struck me. In late August of 2011, I posted about an amazing dinner I had at Tampa’s Refinery. One of the small plates we shared was a zucchini noodle pasta salad with basil vinaigrette. I instantly knew I should recreate it in my kitchen. Although it had been a few years, I figured I could make it happen since the memory of that dish was still so strong. What I came up with turned out pretty fantastic, in my opinion!

Zucchini Noodles with Basil Vinaigrette

This salad (in my opinion) is a nice fusion of summer and fall flavors. The zucchini and basil bring the summertime memories, but the roasted sweet potatoes give a nice hint of the fall flavors to come in the next few months!

Zucchini Noodles with Basil Vinaigrette

You’ve got sweet, savory, crunchy, and smooth all in one. I could definitely eat a large bowl of these zucchini noodles for lunch, but it also makes a great appetizer or side dish for dinner. I used sweet potatoes for my salad, but if you’re really wanting to up the squash factor, you could roast chunks of butternut squash instead to replace them. So so yummy!

Have you made a raw zucchini noodle salad before?

Zucchini Noodles with Basil Vinaigrette

Zucchini Noodles with Balsamic Vinaigrette
  • 3 medium to large zucchini
  • 3 sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper
For the vinaigrette
  • 1 garlic clove
  • 1 cup packed fresh basil leaves
  • ¼ cup balsamic vinegar
  • Generous pinch salt and pepper
  • ½ cup extra virgin olive oil
  1. Preheat the oven to 400 degrees F. Peel the sweet potatoes, then dice into bite size cubes (about ¼ - ½ inch). Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
  2. Roast sweet potatoes for about 30 minutes, turning halfway through the cooking process. The potatoes should have browned edges but still be soft in the center.
  3. Meanwhile, prepare the vinaigrette. Add the garlic, basil, balsamic, salt, and pepper into a food processor. Pulse about 10 times to achieve a fine chop of the ingredients.
  4. Slowly drizzle in the extra virgin olive oil until incorporated, pulsing the food processor as you do so. This recipe will yield more vinaigrette than needed for your salad; store the rest in the refrigerator for up to a week to use on future salads!
  5. To assemble the salad, use a spiralizing tool or julienne peeler to cut your zucchini into noodles. Place them in a salad bowl and add 3-4 tablespoons of vinaigrette. Toss to coat, adding a pinch of salt and pepper. Taste for seasoning, and add additional vinaigrette if needed.
  6. Finally. toss in the roasted sweet potato chunks before serving. Enjoy!

Make sure you check out all of the squash goodness in today’s Sunday Supper menu!

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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