Squash Salad

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.

Course: Side Dish or Main Cuisine: Salad

Squash Salad

Servings: 6



  • 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


  1. Wash your squash and cut on the bias into ½” slices
  2. Drizzle with olive oil and salt/pepper to taste
  3. Grill over high heat
  4. 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
  5. Arrange squash on platter, add dollops of homemade pesto and torn basil leaves to finish
Categories: Recipes
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