A delicious veggie meal featuring squash noodles mixed with roasted kale and eggplant, topped with toasted walnuts and a Moroccan yogurt dressing made with extra virgin olive oil, vinegars, yogurt, and spices.
1: Toast walnuts in a pan with olive oil for a couple of minutes.
2: Roast kale and eggplant until tender.
3: Combine squash noodles with roasted vegetables.
4: In a bowl, mix together olive oil, red wine vinegar, apple cider vinegar, Greek yogurt, cumin, parsley, ground pepper, and pink sea salt to create the dressing.
5: Toss the squash noodle mixture with the dressing.
