top of page

Grilled Squash Salad with Arugula and Almonds

Yield: Serves 6

Time: 20 minutes


  • 1 (5.0-ounce) package baby arugula, divided

  • 1/2 cup packed fresh basil leaves

  • 1/2 cup toasted almonds, divided

  • 1/2 teaspoon coarse sea salt

  • 1/4 teaspoon ground black pepper

  • 1/2 cup extra-virgin olive oil, plus more for grilling, divided

  • 1 large zucchini

  • 1 large yellow summer squash

  • 1 cup cherry tomatoes

  • 1/4 cup crumbled feta cheese


  1. Prepare a grill for medium-high heat cooking.

  2. Combine 1 1/2 cups packed arugula, basil, 1/4 cup of the almonds, salt and pepper in a blender or food processor and process until pureed.

  3. With the machine running, add 1/2 cup of the oil in a slow, steady stream until blended.

  4. Set aside half of the dressing for the salad and save the rest for another use.

  5. Slice zucchini and squash very thinly lengthwise (preferably with a mandoline).

  6. Brush slices on both sides with oil.

  7. Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally.

  8. Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter.

  9. Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.

6 views0 comments
bottom of page