Description
This Grilled Patty Pan Squash Salad is an easy and quick side with simple summer flavor and the best healthy ideas for weeknight dinner and meal prep. Charred squash, chickpeas, tomatoes, herbs, and feta make it bright enough for brunch and sturdy enough for a potluck or party. The lemon dressing keeps every bite fresh while the grilled edges add smoky flavor without making the salad heavy, so it works beside grilled chicken, sandwiches, or a casual holiday spread.
Ingredients
- 6 medium Patty pan squash
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 small clove minced Garlic
- 3/4 teaspoon Fine sea salt
- 1/2 teaspoon Black pepper
- 1 can drained and rinsed Chickpeas
- 1 cup halved Cherry tomatoes
- 1/2 small onion thinly sliced Red onion
- 1/2 cup crumbled Feta cheese
- 1/4 cup chopped Fresh parsley
- 2 tablespoons torn Fresh basil
- 3 cups loosely packed Baby arugula
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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: 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 235
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 17mg