Spiralized Summer Squash Salad with Kale Pesto

Prep Time:




  • ½ lb. long pasta such as spaghetti
  • 1 cup of kale pesto (recipe follows)
  • 2 cups of spiralized or julienned zucchini and/or summer squash
  • 2 cups of spiralized or julienned carrots
  • zest and juice of ½ a lemon
  • ½ c. grated Romano cheese
  • ¼ c. toasted chopped walnuts
  • 3 cloves garlic
  • 1/2 c. toasted walnuts
  • 3 cups of washed chopped kale
  • 1/3 c. parsley
  • 1/2 c. grated Romano cheese
  • 1/2 c. extra virgin olive oil
  • salt and pepper to taste



  1. Bring a medium saucepan of water to the boil. Add 2 tsp. salt.
  2. Add the pasta and cook until al dente. Drain and place in a shallow bowl, along with the pesto, lemon zest and lemon juice. Toss to combine.
  3. Let cool. Add spiralized vegetables and cheese and toss well. Season with salt and pepper to taste.
  4. Transfer to a serving dish. Garnish with chopped walnuts and serve.

*Note can be refrigerated before serving.

Kale Pesto

  1. Combine the garlic and walnuts in the bowl of a food processor. Pulse until well combined.
  2. Add the kale, parsley and Romano. Pulse until combined.
  3. With the machine running, add the oil and process until smooth. Add salt and pepper to taste. Refrigerate until ready to use.