Zucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions

September 21, 2017

Zucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions by Faring Well #Vegan

In just a few short hours most of us will be taking off our zucchini hats and replacing them with a pumpkin, apple, and sage whirlybird of sorts. But today we are still in summer! And I’m going to give the plethora of zucchini keeping my refrigerator drawer company a little more attention. I’ve been in a major cooking rut the past two weeks when it comes to savory dishes. My super exciting (to me) grain, bean, and veggie bowls aren’t quite the recipe d’jour of the blogging world. They will fare fine on something more casual like Instagram, but here it seems things need to be a bit more developed and unique to garner any legitimate attention. Which I get (totally) and is why I started my non-recipes posts a month or so ago, to let the daily simple eats be represented too! But I was determined to bring one last savory summer dish to the blog before the season came to a close, and Nina’s cookbook Bowls of Goodness saved my rut (and sanity) with this meal I’m sharing with you today.

I think we can all get on board with the idea that everything is better eaten from a bowl. We’ve even converted to serving pancakes in a bowl here at home, because as Scott like’s to put it, “It funnels the maple syrup to all the right places!” ;) So when Nina released her cookbook titled Bowls of Goodness earlier this year (oversees) I kind of freaked. If you follow Nina on her blog and/or Instagram you know how wickedly talented she is – photography, styling, recipe creating, everything is done with such perfection and finesse. And now she had created a cookbook?! And it was entirely bowl food?! Just looking at the cover got me bouncing in my seat. It arrived last winter, I teased you all with these chocolate puddings (!!!), and then I had to sit back and wait several months for the US release of the book to share it with you here. Well the day has come friends, and now for those of us living in America the book is available! Are you so excited? From breakfasts, small plates, hearty meals, sides, and desserts – this book has your bowls filled. I’m particularly drawn to the watermelon poke bowl, Stockholm scramble, kasha with rhubarb and peanut butter, royal korma, north african aubergine stew, and chanterelle risotto.

I’m still discovering the wild world of flavor combinations in savory dishes (being a baker by nature) and Nina introduced me to a nordic duo I was pleasantly surprised by, chives and dill. Along with parsley for some grassiness these herbs create the most addicting flavor. Here she combines them in a pesto sauce, made creamy with a few spoonfuls of homemade vegan crème fraîche. Scott and I flip over this combination, especially with baby potatoes. In her cookbook’s section on sides there is a page where a zucchini noodle salad faces a herb pesto dressed potato salad, and I thought, I would really love those combined! Thus the recipe I bring you here today emerged. I wish you could have seen the dance move Scott struck when he took his first bite of this while standing in the kitchen. It would say it all – both how delicious this recipe is, and the state of his (and probably my) mental health. But don’t let our weirdness dissuade you, our taste buds still work fine ;).

I hope your summer comes to a sweet close. It felt like a busy and fast season for me, so I’m looking forward to shorter days, slower mornings, and earlier dinners. A little less sunshine to ease my eyes, and a new batch of produce to change up our bowls. A little fall retreat is in the works to see some leaves and just chill. Maybe one last camping trip too before the temps dip too low in the mountains. But for today, we zoodle our pants off – and maybe bake a little pumpkin loaf, for practice. -xx

Zucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions by Faring Well #VeganZucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions by Faring Well #VeganZucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions by Faring Well #VeganZucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions by Faring Well #Vegan Zucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions by Faring Well #Vegan


Makes 2 servings, with extra crème fraîche. 

chive & dill pesto sauce
from Nina’s Bowls of Goodness
1 garlic clove
2 handfuls of fresh chives
handful of fresh dill
handful of fresh parsley
1/3 cup vegan creme fraiche (recipe below)
3 tablespoons extra virgin olive oil (or water)
1 tablespoon nutritional yeast
2 tablespoons lemon juice
salt & pepper

vegan crème fraîche
from Nina’s Bowls of Goodness
1 cup raw cashews
2 tablespoons lemon juice
pinch of salt
1 teaspoon extra virgin olive oil (or water)
water, to thin

roasting tray
2 medium zucchini
1/2 a red onion
2 to 2 1/2 cups baby dutch potatoes
olive oil (or vegetable broth)
salt & pepper

baby spinach

Prep: Get the cashews for the crème fraîche soaking in a small bowl of water four hours ahead of time. Line 1 half sheet, or 2 quarter sheets, with baking parchment and set aside.

Preheat oven to 400F.

Begin by slicing the baby dutch potatoes. Cut the smaller ones in half, and the larger into quarters. Place in a pot and cover with water. Bring to a boil and let simmer until just able to pierce with a fork (about 6 minutes). Drain and transfer to a portion of the parchment lined tray(s). Slice the red onion half into quarters, and then into eighths and place next to the potatoes. Spiralize (create noodles, I use this) the zucchini and add to the remaining room left on the sheet (it’s okay for the noodles to overlap on top of one another quite a bit). Drizzle all of the vegetable in a little olive oil (or vegetable broth if oil-free) and sprinkle with salt and pepper. Roast for 30 minutes, turning the potatoes once halfway through.

Make the crème fraîche. Add all of the ingredients to a high speed blender and puree on low, working up to high and using the tamper as needed until silky smooth. Add a little water at a time to thin to your liking. Will keep for a week when stored in an airtight jar in the fridge.

Make the chive and dill pesto. Add all of the ingredients to a blender or food processor. Blend until smooth, scraping down the sides as needed, and season with salt and pepper to taste. Transfer to a small bowl and set aside.

Plate the salads. Place a good handful of spinach on two plates. Divide the roasted zucchini noodles, baby potatoes, and red onion on top of the spinach. Drizzle with plenty of pesto, and enjoy right away.

NOTES: I’ve made the pesto many times and positively love it this way. However, I found myself cashew-less when making the recipe this time around and substituted the crème fraîche called for in the pesto with 3 tablespoons of hemp seeds and an extra tablespoon each of water and lemon juice. It turned out delicious! So if you’re in a pinch, this is a good substitution.

I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

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Zucchini Noodle & Baby Potato Salad w/ Dill Pesto + Roasted Red Onions by Faring Well #Vegan


  • Reply Abby @ Heart of a Baker September 22, 2017 at 9:05 am

    I’m all about everything in bowls so this is veggie heavy and perfect! I’m not quite ready for summer to leave, so this uses all the best veggies before it’s gone for the year :)

    • Reply Faring Well September 23, 2017 at 3:18 pm

      Thank you Abby! I love it’s veggie heaviness too. Soak up the last remnants of the season tons girl, I know your winter is a bit more intense than ours ;) so I understand hanging on a bit longer!

  • Reply Sarah | Well and Full September 22, 2017 at 12:54 pm

    I have the exact opposite problem… I’m probably the worst baker that’s ever lived, but I can work my way around anything that’s (vegetarian and) savory!! :D Which is why FW is one of my top sources for baked goods – I love how everything here is whole foods based and naturally sweetened!

    Anyways, I love your take on Nina’s recipe! Bowls of Goodness is already a favorite on my shelf :) Hugs, Jessie!

    • Reply Faring Well September 23, 2017 at 3:20 pm

      What a wonderful strength to have Sarah! And thank you, that means so much to hear you enjoy my baking ways – makes my day! Glad you are enjoying Nina’s book too, have a lovely weekend girl. xx

  • Reply Agness of Run Agness Run September 29, 2017 at 11:33 am

    This seems like a very finger-licking recipe. My mouth is watering right now! Can I also add white onions in combination with red ones?

    • Reply Faring Well October 1, 2017 at 10:07 am

      Thank you Agness! And while I’ve not tried it with white, I don’t see why they would work too. Definitely use whatever you have <3.

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