My favorite winter salad made an appearance on the blog, so it only felt right to share one of my favorite summer salads with you; Roasted Balsamic Summer Squash Salad.
Side note, how the heck is July almost over? Holy moly.
If you’ve never roasted your summer vegetables (almost any vegetable, really) before serving them, you’re missing out and I can’t wait for you to discover the delicious flavors coming your way. If you’re a roasting machine like I am, you know this summer salad is legit.
During this season we have so many fresh vegetables growing and being harvested. Honestly, to me, this is one of the only redeeming qualities of the muggy summers of the south. After about 2.5 trips to the pool, one beach trip, and several very sweaty shifts in a flight suit…I’ll take a fall breeze, please.
Feel free to be creative and change up what you roast and use in this recipe. Bonus points if it’s even better and you let me know. I used what I had on hand; heirloom tomatoes from Sanders Ridge, squash and zucchini from Shore Farms Organics, and some red onions from FarmHaven Farm. Pearl Couscous is my personal favorite for its hearty flavor and chewy texture, but I’m almost certain that any small pasta would be quite appropriate.
Roasted Balsamic Summer Squash Salad
Description
Flavorful,
Tangy,
Hearty,
Nutritious,
Herby,
& very, very easy
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 cloves garlic (chopped)
- 1 tsp dijon mustard
- sea salt and freshly ground black pepper
- 2 zuchinni squash (choopped)
- 2 yellow squash (chopped)
- 1 red onion (chopped)
- 1–2 heirloom tomatoes (chopped )
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp olive oil
- 2 cups vegetable stock
- hot water, to cover couscous
- 1 lb israeli couscous (the larger variety)
Instructions
- In a small bowl, whisk together the vinegar, mustard, and garlic, slowly add the olive oil and whisk until it’s all combined. Season with sea salt and pepper.
- Pour 1/2 the marinade over the chopped vegetables and let sit at room temperature 15 minutes. Preheat the oven to 375.
- Remove the vegetables from the marinade and roast them in the oven on a baking sheet with parchment paper for about 30 minutes, stirring halfway through. You could also choose to grill the veggies. Yum.
- Meanwhile, heat the additional 2 tbsp of olive oil over medium-high heat in a medium-sized saucepan, add the couscous and toast until lightly golden brown. Cover the couscous with vegetable stock and hot water and bring to a boil. Follow the package directions and cook the couscous until it’s just done.
- Place in a large serving bowl, add the roasted veggies, and herbs and toss with the remaining marinade/vinaigrette.
Notes
This is seriously tasty warm, but it’s also good leftover cold if you take it to work.
- Category: Main Course, Salad, Side Dish
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