Charred Squash Salad

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Charred Squash Salad Recipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 

I love this salad over sliced tomatoes with burrata or crumbled Valbreso feta, or as a complement to any protein. The herbs can be swapped for any herbs of your choice. Rotating the squash on the grill before turning allows for a little more char.

Serves 6 (serving size: about 2/3 cup)


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2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise
1 large Vidalia onion, halved
Cooking spray
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup torn fresh basil leaves
1/2 cup torn fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves


Active: 20 Minutes
Total: 40 Minutes

1. Preheat grill to high.

2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill. Cool to room temperature.

3. Coarsely chop vegetables; place in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and juice; toss to coat. Add basil, mint, and parsley; toss.

Created date

May 2016

Nutritional Information

Calories 128
Fat 9.5 g
Satfat 1.3 g
Monofat 6.6 g
Polyfat 1.1 g
Protein 3 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 171 mg
Calcium 53 mg
Sugars 6 g
Est. Added Sugars 0 g