Grilled Patty Pan Squash Salad

This Grilled Patty Pan Squash Salad recipe is an easy comforting side dish that comes together so quickly on a hot pan! With tender squash not mushy!

a smoky charred edge and a bright lemon herb dressing. We love summer because it means that easy meals like this Grilled Patty Pan Squash Salad and Grilled Zucchini Chickpea Salad are back on the table.

Fresh foods especially those that are healthy and nourish our bodies are my favorite kinds of meals!

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Patty pan squash: Main vegetable that turns tender and smoky while keeping a slightly firm bite.
• Extra virgin olive oil: Helps the squash brown while giving the dressing a smooth rich body.
• Fresh lemon juice: Adds brightness that balances the smoky squash and salty feta.
• Dijon mustard: Helps the dressing cling to the vegetables and gives gentle tang.
• Honey: Softens the sharp lemon flavor and supports light caramel notes.
• Garlic: Adds savory depth to the lemon dressing without overpowering the squash.
• Fine sea salt: Seasons the squash and brings out the sweetness of the tomatoes.
• Black pepper: Adds mild warmth and a speckled finish across the salad.
• Chickpeas: Adds hearty texture and makes the salad more filling.
• Cherry tomatoes: Adds juicy sweetness and bright color beside the grilled squash.
• Red onion: Adds sharp crunch that softens slightly when tossed with warm squash.
• Feta cheese: Adds salty creamy pieces that settle unevenly through the salad.
• Fresh parsley: Adds fresh green flavor and a rustic herb finish.
• Fresh basil: Adds sweet herbal aroma and soft leafy texture.
• Baby arugula: Creates a peppery salad base that catches the warm vegetables and dressing.

Tools You’ll Need

• Cutting board: Gives a stable surface for slicing the squash and onion into even cooking pieces.
• Sharp knife: Cuts through the firm squash cleanly without crushing the scalloped edges.
• Small bowl: Holds and blends the lemon dressing before it coats the vegetables.
• Mixing bowl: Gives enough space to coat the squash and fold the salad without bruising the greens.
• Cast iron skillet: Creates strong contact heat for smoky browning and tender grilled texture.
• White plate: Serves one finished portion while keeping the grilled squash and colorful salad visible.

Instructions

Step 1: Slice the squash and onion

Cut the 6 medium patty pan squash into uneven wedges so the pale centers and scalloped yellow edges show clearly. Thinly slice the 1/2 small red onion so the purple strips are irregular and loose rather than perfectly even.

Tip: Keep the squash wedges similar in thickness so they grill evenly while still looking rustic and homemade.

Step 2: Coat the squash with lemon dressing

Whisk the olive oil lemon juice Dijon mustard honey garlic salt and pepper until the dressing looks glossy and lightly speckled. Add the squash wedges and red onion so the pieces become shiny and unevenly coated with small pepper flecks clinging to the cut sides.

Tip: Let the dressing cling in thin uneven patches because those glossy spots help the squash brown better.

Step 3: Grill the squash until browned

Place the coated squash and onion into a hot cast iron skillet so the pieces spread into an uneven single layer. Cook until the squash softens and develops browned grill marks while the onion edges wilt and darken in a few spots.

Tip: Avoid moving the squash too early because steady contact creates the smoky browned edges that make the salad taste best.

Step 4: Fold the warm squash into the salad

Add the 3 cups arugula 1 can chickpeas 1 cup halved cherry tomatoes and grilled squash mixture into a wide bowl. Fold gently so the warm squash slightly wilts a few leaves while the chickpeas and tomatoes stay visible in loose uneven pockets.

Tip: Fold instead of stirring hard so the tomatoes stay juicy and the arugula keeps some shape.

Step 5: Finish one plated portion with feta and herbs

Spoon one portion onto a white plate so the grilled squash sits on top with browned sides facing outward. Scatter feta parsley and basil over the salad so the creamy crumbs and herbs land unevenly across the tomatoes chickpeas and wilted greens.

Tip: Add feta after plating so the crumbles stay visible and do not disappear into the warm dressing.

Pro Tips

• Choose small to medium patty pan squash because they stay tender and sweet without turning watery.
• Slice the squash into wedges instead of rounds so the pieces show browned edges and soft centers.
• Toss the greens while the squash is warm so a few leaves soften without collapsing into the bowl.
• Finish with feta and herbs at the end so the colors stay bright and the texture stays fresh.

Storage Instructions

Store leftover Grilled Patty Pan Squash Salad in an airtight container for up to 2 days. The arugula will soften after it sits with the warm squash and lemon dressing so the texture is best on the first day. For meal prep keep the grilled squash chickpeas tomatoes dressing feta and greens in separate containers. Assemble just before eating so the squash keeps its smoky flavor and the greens stay fresh.

Frequently Asked Questions

See You in the Kitchen

I hope you enjoy all the recipes I share with you including this delicious Grilled Patty Pan Squash Salad recipe.

I hope you try it enjoy it rate it and share it with your friends and family alongside Peach Caprese Skewers or Caprese Skewers!

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