Warm Green and Yellow Squash Salad with Cranberry Vinaigrette
Brighten up your table with a vibrant and flavorful Warm Green and Yellow Squash Salad with Cranberry Vinaigrette! This delightful recipe combines tender, sautéed zucchini and yellow squash with the tart sweetness of dried cranberries in a tangy, homemade vinaigrette featuring white wine vinegar, honey, and Dijon mustard. Fresh parsley adds a touch of herbaceous freshness, while an optional sprinkle of crumbled feta cheese brings a creamy, tangy finish. Ready in just 25 minutes, this filling yet light salad is perfect as a stand-alone vegetarian dish or a warm side for your favorite roasted proteins. Packed with seasonal vegetables, bold flavors, and a gorgeous presentation, it’s a must-try addition to your healthy, colorful recipe collection!
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Recipe Information
Ingredients
- 2 medium Green zucchini
- 2 medium Yellow squash
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 0.25 cups Dried cranberries
- 2 tablespoons White wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic (minced)
- 3 tablespoons Extra-virgin olive oil (for vinaigrette)
- 0.25 cups Optional: Crumbled feta cheese
Instructions
Wash the green zucchini and yellow squash thoroughly. Trim the ends and slice them into thin rounds about 1/4-inch thick.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the sliced zucchini and yellow squash to the skillet.
Season the squash with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté for 5-7 minutes, stirring occasionally, until the squash is tender and begins to develop a slight golden color.
While the squash is cooking, prepare the cranberry vinaigrette. In a small bowl, whisk together the white wine vinegar, honey, Dijon mustard, minced garlic, and a pinch of salt and pepper.
Slowly drizzle in 3 tablespoons of extra-virgin olive oil while whisking continuously to emulsify the vinaigrette. Stir in the dried cranberries and set aside.
Once the squash is cooked, transfer it to a large serving bowl. Let it cool slightly for about 2 minutes.
Pour the cranberry vinaigrette over the warm squash and toss gently to coat. Sprinkle the chopped fresh parsley on top as a garnish.
If desired, add crumbled feta cheese for extra creaminess and tang.
Serve the salad warm and enjoy!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 51.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 436 mg | 34% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2074 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
