Roasted Yellow Squash Salad

  • Prep:
  • Total Time:
  • Servings: 8
Roasted Yellow Squash Salad

Source: Everyday Food, June


  • 5 pounds yellow squash, sliced into 1-inch-thick rounds
  • 6 cloves garlic
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)


  1. Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.

  2. Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.

  3. Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss.

Cook's Notes

Refrigerate salad, covered, up to 1 day (drain off liquid before serving).


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