This recipe for Spring Spiraled Carrot Salad is sponsored by Green Giant® and Martha Stewart Living. All thoughts herein are my own. Thanks for supporting the brands that make this blog possible!
Unless you’ve been living under a rock, you’ve seen that spiralized vegetables are ALL the rage right now. And for good reason! They’re an easy and delicious way to get that pasta fix while getting extra servings of vegetables in as well. But if you ask me, spiralizing your own vegetables can kinda sorta be a bit of a pain.
Enter: Green Giant® Veggie Spirals™ – AKA the best healthy-eating hack I’ve come across in quite a while. Green Giant® Veggie Spirals™ are the latest introduction to Green Giant’s popular Veggie Swap-Ins line.
The Green Giant® Veggie Spirals™ come in four varieties – zucchini, butternut squash, beets and carrots. They’re all 100% vegetables without any sauces or seasonings, naturally gluten-free and clock in at 65% to 90% fewer calories than the leading brand of pasta.
Green Giant® Veggie Spirals™ are ideal for anyone who wants to swap more veggies into their diet, but don’t have the time to spiralize themselves (*raises hand*). Each package goes from freezer to table in just six minutes leaving no prep work, clean up or food waste. I came up with the inspiration for this recipe from the May issue of Martha Stewart Living, which is always full of great ideas for the home, cooking & more.
So the other day I broke in to the Green Giant Carrot Veggie Spirals™ to make this Spring Spiraled Carrot Salad, made with delicious and refreshing ingredients, perfect as we go into the warmer seasons. Here’s how I made it.
Spring Spiraled Carrot Salad
Ingredients:
- 1/2 can chickpeas, drained
- 3 tablespoons olive oil
- 1 container Green Giant® Carrot Veggie Spirals™
- 1 avocado, diced
- 1 tablespoon sesame seeds
- salt & pepper
- 1 teaspoon agave nectar or honey
- 3 tablespoons creamy organic peanut butter
- 1 1/2 tablespoons low sodium soy sauce
- fresh parsley to garnish
Directions:
- Preheat oven to 450 degrees. Line a baking sheet with foil.
- In a bowl toss chickpeas with 2 tbsp olive oil and season with salt and pepper.
- Roast the chickpeas for 30-35 minutes, tossing them midway. You want them to be browned and crunchy. Set aside to cool.
- Cook the Green Giant® Carrot Veggie Spirals™ according to the package instructions.
- In a small bowl, whisk together peanut butter, agave and soy sauce. You can add some extra soy sauce or water to make it a thinner consistency.
- In a large bowl toss together the spiralized carrots, roasted chickpeas, sesame seeds & peanut dressing. Lastly toss in the diced avocado.
- Serve topped with fresh parsley.
This salad turned out seriously SO good – it’s for sure going to be on rotation in the HB kitchen throughout spring and summer. I couldn’t believe how fresh the spiralized carrots tasted, and all of the flavors/textures were so complimentary to each other.
I can’t wait to get my hands on the other varieties of Green Giant® Veggie Spirals™ and try some new recipes. To learn more about them, you can visit GreenGiant.com. And as always, if you make this or any of my other recipes be sure to tag me on Instagram so I can see how it turned out!
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