Grilled Kabocha Squash Salad with Maple Vinaigrette
Serves 8
Cooks in 1 hour and 0 minutes
recipe
Grilled Zucchini and Summer Squash Salad
51
Serves: 4
Hands On Time:
Total Time:
Ingredients
1 cup pecan halves, coarsely chopped
2 zucchini, ends removed and sliced lengthwise into 1/4-inch planks
2 yellow squash, ends removed and sliced lengthwise into 1/4-inch planks
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup fresh Italian parsley
3 tablespoons balsamic vinegar
3/4 cup ricotta cheese
Instructions
Heat the oven to 350 degrees. Place the pecans on a baking sheet or in a dry skillet. When the oven is hot, bake until fragrant and lightly browned, about 8 to 10 minutes. Let cool.
Heat a grill or grill pan over high heat until lightly smoking. While the grill is heating, toss the zucchini and yellow squash in a large bowl with 1/4 cup of the olive oil and season with salt and pepper.
Evenly arrange the zucchini and squash on the grill and cook until grill marks are visible, about 3 minutes. Working quickly, flip and cook until lightly charred on the second side and the vegetables have softened in the center, about 2 more minutes. Transfer to a large bowl.
Add the parsley, vinegar, toasted pecans, and remaining 1/4 cup olive oil. Season to taste with salt and pepper.
To serve, arrange a small pile of salad in the center of each place. Top each salad with a few dollops of ricotta cheese and serve warm.
About the recipe
Zucchini and yellow squash are the stars of this warm grilled salad. Grilling the vegetables over high heat imparts a quick char before they begin to turn too soft. Lightly toasting the pecans brings out a more intense nuttiness that shines through against the subtle flavors of the grilled vegetables.
