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Grilled Squash Salad with Arugula and Almonds

Serves 6
Time 20 min
Celebrate summer produce with this light yet flavorful salad. Peppery arugula combines with basil for a rich, textured dressing, and summer squash is sliced as thin as possible, then seared on the grill. The dish comes together quickly and will satisfy completely.
Special Diets:
Ingredients
  • 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
Method

Prepare a grill for medium-high heat cooking. 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 puréed. With the machine running, add 1/2 cup of the oil in a slow, steady stream until blended. Set aside half of the dressing for the salad and save the rest for another use.

Slice zucchini and squash very thinly lengthwise (preferably with a mandoline). Brush slices on both sides with oil. Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally. Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter. Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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