Grilled Summer Squash Salad with Jalapeno-Pistachio Vinaigrette
This summer I've been going through this really conflicted phase of wanting to grill LITERALLY EVERYTHING since I learned how to fire one up on my own (is there a trophy for this? Also...hellloooo binge-watching Chopped Grill-Masters) and wanting to stay as far away from anything that exudes any type of heat for prolonged periods of time (i.e. ovens and stoves). So what is a girl to do? I long for the flavor of that smoky char on my food but I also need something hydrating, crisp, bright and refreshing at the end of the day to beat this Texas heat. I still don't think I've re-adjusted since my return from my vacation in the PNW... I am SUCH a drama queen every time I go outside.
Enter: this salad. It is summer in a freakin' bowl. Prosciutto (nitrate-free and organic!) has been my go-to protein source for salads and sandwiches this summer because you know...I'm apparently on a cooking strike. The blueberries and the jalapeno-lime vinaigrette are a juicy splash of sunshine against the grilled squash and romaine, and the basil and feta elevate this salad into a gourmet dinner. It's easy, it's quick, it's DELICIOUS, it's filling. And you still get the title Grill-Master after the fact because grilling vegetables deserves just as much glory as grilling meats. Pro-tip: make a huge batch for stress-free munching all week!
This recipe was developed for Farmhouse Delivery. Get the full recipe here!