Summer Squash Ribbon Salad Recipe

Name: Summer Squash Ribbon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Zucchini; 1 Yellow Squash; 1 Carrot, First Layer Peeled Off; 1/4 cups Pine Nuts, Toasted; 1/2 cups Feta Cheese; FOR THE DRESSING:; Salt And Pepper, to taste; 1 clove Garlic, Pressed Or Minced; 1 Lemon, Juiced; 1/2 cups Olive Oil; 1/2 Tablespoons Dijon Mustard; 1 teaspoon Honey

Servings: persons

1 Zucchini
1 Yellow Squash
1 Carrot, First Layer Peeled Off
1/4 cups Pine Nuts, Toasted
1/2 cups Feta Cheese
FOR THE DRESSING:
Salt And Pepper, to taste
1 clove Garlic, Pressed Or Minced
1 Lemon, Juiced
1/2 cups Olive Oil
1/2 Tablespoons Dijon Mustard
1 teaspoon Honey

1
Using a vegetable peeler, cut thin strips lengthwise of the zucchini, squash, and the carrot into a large bowl. Make sure to discard the the initial peel or skin of the vegetable.
2
In a small saute an over medium heat, toast the pine nuts for about 3-5 minutes.
3
For the dressing, in a bowl, whisk together salt, pepper, garlic, lemon juice, olive oil, Dijon, and honey.
4
Add pine nuts to vegetable ribbons and pour the dressing over the top, making sure to reserve about 1/4 cup for drizzling. Toss together to coat.
5
Arrange the ribbons of squash, zucchini, and carrots over the top. Drizzle the remaining dressing over the top as well as the feta cheese and serve!

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Zucchini, 1 Yellow Squash, 1 Carrot, First Layer Peeled Off, 1/4 cups Pine Nuts, Toasted, and more.

Yes, Summer Squash Ribbon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Squash Ribbon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions