Warm Summer Squash Salad Recipes

REFRESHING SUMMER SQUASH SALAD

Great dinner for the summer.

Provided by TJ Lombard

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Refreshing Summer Squash Salad image

Steps:

Toss yellow squash and zucchini with salt in a large bowl.
Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

SUMMER SQUASH SALAD

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Summer Squash Salad image

Steps:

In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

WARM SUMMER SQUASH SALAD

This dish can be made with only zucchini or only yellow squashes (instead of both) by using two pounds of either.

Provided by Martha Stewart

Yield Serves 12

Number Of Ingredients 6

Warm Summer Squash Salad image

Steps:

Coat a large skillet with oil. Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes. Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes. Transfer to a plate. Repeat twice with remaining garlic, zucchini, and yellow squashes. Stir in vinegar to last batch, and let evaporate slightly. Return all batches of zucchini and yellow squashes to skillet, and stir in oregano. Serve warm or at room temperature. Garnish with oregano sprigs.

Ingredients

3 to 5 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
4 medium zucchini (1 pound), very thinly sliced
4 medium yellow summer squashes (1 pound), very thinly sliced
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh oregano, plus sprigs for garnish

SUMMER SQUASH AND TOMATO SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Summer Squash and Tomato Salad image

Steps:

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

Ingredients

SUMMER SQUASH SALAD

Make and share this Summer Squash Salad recipe from Food.com.

Provided by ellie_

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Summer Squash Salad image

Steps:

Pour enough oil in skillet to cover. Place over medium high heat and add 1/3 of the garlic, cook for 1-2 minutes.
Stir in 1/3 of zucchini and summer squashes and cook another 2 minutes or until squash is wilted and browns on the edges. Transfer to serving dish or bowl.
Repeat two more times with the remaining squash and garlic.
Before transferring last batch to bowl stir in vinegar and then return all the squash back to the skillet along with the oregano.
Return all to serving dish.
Serve while still warm or at room temperature.

Nutrition Facts : Calories 55.3, Fat 3.7, SaturatedFat 0.6, Sodium 7.4, Carbohydrate 5, Fiber 1.5, Sugar 3.5, Protein 1.6

Ingredients

3 -5 tablespoons olive oil
2 garlic cloves, sliced
4 zucchini, sliced
4 summer squash, sliced
2 tablespoons balsamic vinegar
2 teaspoons fresh oregano, chopped

WARM SUMMER SQUASH SALAD

Delicious summertime recipe that I acquired from MarthaStewart.com. Made this along with pureed summer squash for my baby.

Provided by jlw19803

Categories Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 6

Warm Summer Squash Salad image

Steps:

Coat a large skillet with oil. Add a third of the garlic, and heat over medium-high heat until sizzling, 1 to 2 minutes. Add a third of the zucchini and yellow squashes, and cook until just wilted and browned around edges, 2 to 3 minutes. Transfer to a plate. Repeat twice with remaining garlic, zucchini, and yellow squashes. Stir in vinegar to last batch, and let evaporate slightly. Return all batches of zucchini and yellow squashes to skillet, and stir in oregano. Serve warm or at room temperature. Garnish with oregano sprigs.

Nutrition Facts : Calories 55.3, Fat 3.7, SaturatedFat 0.6, Sodium 7.4, Carbohydrate 5, Fiber 1.5, Sugar 3.5, Protein 1.6

Ingredients

3 -5 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
4 medium zucchini, very thinly sliced (1 pound)
4 medium summer squash, very thinly sliced (1 pound)
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh oregano, plus sprigs for garnish

WARM SQUASH & QUINOA SALAD

Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. -Carly Taylor, Libertyville, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Warm Squash & Quinoa Salad image

Steps:

In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10-13 minutes. Remove from heat; keep warm., Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10-12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.

Nutrition Facts : Calories 314 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.

Ingredients

2 cups quinoa, rinsed
3 teaspoons ground cumin
3 cups water
2 tablespoons butter
3-1/2 cups cubed peeled butternut squash (about 1/2 medium)
1 teaspoon sea salt
3/4 teaspoon Italian seasoning
1/4 teaspoon coarsely ground pepper
1/2 cup crumbled feta cheese
Toasted pine nuts, optional

SHAVED SUMMER SQUASH SALAD

Provided by Jenna Clemens

Categories Salad Side Fourth of July Quick & Easy Graduation Father's Day Almond Arugula Squash Summer Healthy Party Potluck Mandoline Bon Appétit Georgia Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Shaved Summer Squash Salad image

Steps:

Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Ingredients

3 tablespoons whole almonds
1 pound summer squash (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula

BOUNTIFUL SUMMER SQUASH SALAD

This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!

Provided by JennB1972

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Bountiful Summer Squash Salad image

Steps:

Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 894.7 mg, Sugar 4.6 g

Ingredients

2 medium summer squash, cut into matchsticks
2 medium zucchini, cut into matchsticks
1 small red onion, very thinly sliced
20 baby carrots, sliced into thin pennies
2 teaspoons ground black pepper
2 teaspoons cracked mixed peppercorns
2 teaspoons coarse sea salt
½ teaspoon red pepper flakes
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill
¼ cup red wine vinegar

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