Grilled Squash, Corn, and Kale Salad

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A light and hearty summer salad with grilled summer squash, corn, kale and a sunflower seed dressing.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 229

Author Annalise Sandberg

Ingredients

For the sunflower dressing:

⅓ cup toasted shelled sunflower seeds , see Note
½ shallot , roughly chopped
1 clove garlic , roughly chopped
2 tablespoons lemon juice
¼ cup plain greek yogurt
¼ cup water
1 tablespoon fresh dill
½ teaspoon coarse salt , plus more to taste
⅓ cup olive oil

For the salad:

2 yellow squash , quartered lengthwise
2 zucchini squash , quartered lengthwise
2 ears corn
2 tablespoons olive oil
Salt and pepper
3 cups kale , roughly chopped (I used baby kale)
1 tablespoon fresh dill
1 tablespoon sunflower seeds

Instructions

To make the dressing:

Add the sunflower seeds, shallot, garlic, lemon juice, yogurt, water, dill and salt to a food processor and pulse until just slightly chunky. With the processor running, add the olive oil. Taste and adjust seasoning as needed.

To assemble the salad:

Drizzle the yellow squash, zucchini squash, and corn with the olive oil and season with salt and pepper. Place on a grill over medium heat and cook until lightly charred on all sides, about 8-10 minutes.
Remove from the grill and let cool slightly. Roughly chop the squash and cut the corn kernels from the cob.
In a large bowl toss together the grilled squash, corn, kale, and some of the sunflower seed dressing. Top with the dill and sunflower seeds. Serve with additional dressing on the side. Store any leftovers in the fridge.

Notes

Note: You can toast the sunflower seeds in a small skillet set over medium low heat, stirring occasionally, about 5 minutes. Do not let burn. If you use salted sunflower seeds, reduce salt to 1/4 teaspoon or to taste.

Recipe adapted from Food and Wine.

Nutrition