Our Squash Salad pairs well with all your summer festivities – especially alongside the light profile of our 2017 Young Red! What better way to use your fresh, organic summer vegetables than in this easy-to-make salad, topped with homemade pesto for an added kick.
Servings: 6
Ingredients
Salad
- 4 medium sized yellow squash
- 3 Tbsp olive oil
- Salt/pepper
- Small bunch fresh basil
- Spinach almond pesto (recipe follows)
Spinach almond pesto
- 8 oz. baby spinach
- 3 cloves garlic
- 1 cup sliced or slivered blanched almonds
- ½ cup olive oil
- Salt/pepper
Instructions
- Wash your squash and cut on the bias into ½” slices
- Drizzle with olive oil and salt/pepper to taste
- Grill over high heat
- Using a food processor with blade attachment, process garlic and almonds until roughly chopped. Add the spinach and pulse while drizzling olive oil to form a chunky paste. Season to taste with salt and pepper
- Arrange squash on platter, add dollops of homemade pesto and torn basil leaves to finish
