Summer Squash Salad

Accented with crunchy pistachios, sweet apricots, and tangy goat cheese, this summer squash salad from Frances Schultz delivers big flavor with little fuss
Summer Squash Salad

Enjoy a summer recipe from California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings by Frances Schultz (Skyhorse, 2019)


Summer Squash Salad with Pistachios, Apricots, and Goat Cheese

Serves 6

Choose small zucchini or other squashes; a variety makes a nice contrast in the salad.

Ingredients

  • 1 pound zucchini and/or other small squash varieties, if desired
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 2 tablespoons chopped dried apricot
  • 1 slice stale bread, crumbled
  • 4 tablespoons olive oil, divided
  • 1 cup dill sprigs
  • 1 cup mint leaves
  • 1 cup parsley leaves
  • 1/2 cup roasted pistachios, roughly chopped
  • 3 ounces goat cheese, crumbled

Instructions

1 | Preheat the oven to 350°F.

2 | Cut the squash into a variety of small bite-size shapes. Place in a large bowl and stir in the salt, lemon juice, and apricots. Cover and refrigerate for at least 30 minutes.

3 | Toss the bread crumbs with 1 tablespoon of olive oil and spread on a baking sheet. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and cool.

4 | To the squash add the dill, mint, parsley, pistachios, and 3 tablespoons olive oil. Add a bit more salt if needed, and spoon onto a serving platter or individual plates. Garnish with the goat cheese and toasted breadcrumbs.

Note: Crumbled feta cheese can be substituted for the goat cheese.


Excerpt from California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings by Frances Schultz (Skyhorse, 2019)

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