In the summer months, summer squash plays second fiddle to their zucchini cousin. It’s zucchini this and zucchini that but in reality, summer squash is just as good (and versatile in cooking!) One of my favorite summer recipes is this squash soup but the pesto bruschetta is a close second. This spiced squash salad is an older recipe but it’s a solid summer recipe. The squash soaks up the spice flavors and the tangy feta/lemon juice help round out the overall flavor of the salad.
A flavorful summer salad featuring yellow squash roasted with a spice mixture and tossed with feta and chickpeas.
- 1 medium yellow squash
- 1/2 teaspoon garlic powder
- 1/2 teaspoon tumeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground ginger
- pinch red pepper flakes
- 1 tablespoon olive oil
- 3-4 handfuls of kale or lettuce
- 1 cup cooked chickpeas, drained and rinsed
- 1/4 cup crumbled feta
- Lemon Vinaigrette, for serving
- Cut squash in to 1/4″ thick wedges. Blend spices together and toss with squash and olive oil in a 9 x 13 pan. Cover and let refrigerate for at least one hour or up to overnight.
- When ready, preheat oven to 375˚.
- Bake squash until tender and beginning to brown, 20-25 minutes. Remove and let cool slightly.
- Toss squash with chickpea, feta, and your choice of greens. Drizzle extra olive oil to serve, if desired.
Tips & Tricks: Add a bit of texture to your salad: fry the chickpeas in a couple teaspoons of olive oil until they are golden and begin to pop. Sprinkle with a bit of salt and pepper before tossing in the salad.
Nutrition: see the information.
- Calories: 340
- Sugar: 4.9
- Sodium: 388
- Fat: 13.4
- Saturated Fat: 4
- Carbohydrates: 47.9
- Fiber: 10.1
- Protein: 12.3
- Cholesterol: 16.7
Spiced Squash Salad
I believe salads are the easiest recipe to deviate from. Pretty much toss anything in a bowl, toss it with a bit of dressing, and you can come out with a delicious lunch. This spiced squash salad is no different. A few ways I like to change it up:
Grains: Add a big scoop of cooked grains to this salad. Quinoa, millet, sorghum, or a mix of grains are all good choices.
Vegetables: During the summer months, it’s hard for me to not toss everything into a salad. However, a few good additions to this salad include tomatoes, zucchini, and even roasted potatoes.
Greens: Use what you can find fresh. Often lettuce is a bit bitter if you live in hot areas but kale makes for a solid second choice (just massage it with a bit of salt to help wilt it slightly!)
It’s the time of year when gardens and markets are overflowing with zucchini and summer squash. This tends to correlate with an abundance of squash recipes, which is where this summer squash soup comes in to the rotation. If you find yourself with quite a few squash, a few other recipes to make: