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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Wash the green zucchini and yellow squash thoroughly. Trim the ends and slice them into thin rounds about 1/4-inch thick.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Once the squash is cooked, transfer it to a large serving bowl. Let it cool slightly for about 2 minutes.

Step 7

Pour the cranberry vinaigrette over the warm squash and toss gently to coat. Sprinkle the chopped fresh parsley on top as a garnish.

Step 8

If desired, add crumbled feta cheese for extra creaminess and tang.

Step 9

Serve the salad warm and enjoy!

Nutrition Facts

Serving size	(1005.0g)

Amount per serving	% Daily Value*
Calories	1027.5

Total Fat 81.2g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 50mg	0%
Sodium 1979.5mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 10.7g	0%
Total Sugars 51.1g
Protein 17.3g	0%

Vitamin D 24IU	0%
Calcium 436.0mg	0%
Iron 4.3mg	0%
Potassium 2074.5mg	0%

*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.

Source of Calories

Fat: 69.1%

Protein: 6.5%

Carbs: 24.4%