Spaghetti Squash Salad

By Maverick19

I created this one evening in the kitchen, with vegetables that were laying around the kitchen. All of my friends give it a big thumbs up!

Ingredients

• Vinaigrette:
• 1 spaghetti squash, roasted
• 3 medium to large nopales (cactus paddles), cubed and cooked
• 1 medium red or white onion, diced small
• 1 red, yellow or orange bell pepper OR 5 mini sweet peppers, sliced THIN
• 6 radishes, sliced in half and then sliced THIN
• 1/2 english cucumber, seeded and cubed small
• 1 1/2 cups roasted carrots
• 1/4 cup cilantro, chopped fine
• 1/3 cup olive oil (preferably an evoo infused with heat, like chipotle)
• 3 Tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp ground ginger
• 2 Tbsp honey
• 1/4 cup cilantro, chopped very fine
• juice of 1 lemon

Preparation

Step 1

Roast your spaghetti squash and cook your nopales in a skillet. Slice squash in half, scoop out seeds. Roast squash in oven, at 375, for roughly 45-55 minutes, until a fork punctures squash. Nopales; heat 2 Tbsp oil in skillet on medium-hi heat. add nopales and cook for two minutes. Turn down to medium, cover and cook for about 20 minutes, allowing no pales to sweat and cook until all gelatinous fluid has dried up.

1. Using a fork, scoop out the squash in spaghetti like strands and put in a large bowl. Add the cooked Nopales, diced onion, thinly sliced peppers and radish, english cucumber, carrots and cilantro. Mix well.

2. Make the vinaigrette. Add all of the ingredients to another bowl. Mix well and add to salad.

3. Mix well and refrigerate for a couple of hours. Serve cold.