Warm Squash Salad

Andi Berger Shutterstock

It’s almost time – time for the seasonal abundance of summer squash. Whether you get yours right from the garden or by way of the farmer’s market, chef Chris Chung (who gets his at Drumlin Farms) has a tasty way to make sure it doesn’t go to waste. He adds tangy goat cheese, and sweet-yet-acidic lemon honey vinaigrette to create a lovely salad that’s a great starter or a an ideal light dinner.


Servings: 12


For the salad
  • 1 large & 1 small yellow squash
  • 1 large & 1 small zucchini
  • 1 large & 1 small pattypan squash
  • 1 tablespoon neutral vinegar (1 part lemon juice, 2 part water, 3 part grape seed oil, salt & pepper to taste)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dehydrated thyme garlic powder (optional)
For the vinaigrette
  • Juice of 1 lemon
  • 1/2 cup local organic honey
  • 1 teaspoon espelette pepper (or smoked paprika)
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste


for the goat cheese
  1. Put aside 1 cup of goat cheese and leave at room temperature until ready to use.
for the squash
  1. Set oven to 375 degrees and turn grill on medium high. If you do not have a grill, large squash can be pan-seared in a hot sauté pan.
  2. Slice all large squash lengthwise about 1/4 inch thick using a mandolin, season squash with neutral vinegar and lightly season with salt and pepper. Put squash on grill and cook for 45 seconds to 1 minute only on one side. Remove from grill and reserve.
  3. Cut all small squash about bite size, transfer to a mixing bowl and season with dehydrated thyme garlic powder, balsamic vinegar, and olive oil. Toss well. Transfer the squash to a baking sheet tray and roast them in oven for about 10-12 minutes. Check the doneness of the squash with a fork. If the squash are not tender, return them to oven for few more minutes.
for the vinaigrette
  1. Whisk together lemon juice, honey, espelette pepper (or smoked paprika, if using), Dijon mustard, olive oil, and salt and pepper.
to assemble
  1. Spread goat cheese on plate, layer small roasted squash on top of goat cheese, put grilled squash around the small squash (can also roll grilled squash like a ribbon), drizzle vinaigrette on top and serve.

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