Shaved Squash & Apple Ribbon Salad

Ribbon salads shine in American farm-to-table cooking, where a peeler turns produce into delicate strands. Here yellow squash, zucchini, and crisp apple ribbons meet lemony Dijon dressing, toasted pumpkin seeds, herbs, and feta for a bright, shareable lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 285 cal
• 8g protein
• 22g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium yellow summer squash
• 1 medium zucchini
• 2 crisp apples (Honeycrisp or Fuji)
• 3 tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/3 cup toasted pumpkin seeds
• 1/4 cup packed fresh mint leaves
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Wash the squash and zucchini well, then trim the ends. Using a vegetable peeler or mandoline, shave long thin ribbons from each, rotating as you go and stopping when you reach the seedy core.
2. 2Core the apples and shave them into thin ribbons the same way. Immediately toss the apple ribbons with half the lemon juice in a large bowl so they stay bright and crisp.
3. 3Add the squash and zucchini ribbons to the apples. Drizzle with the remaining lemon juice and toss gently with clean hands so every ribbon is lightly coated.
4. 4In a small jar, combine the olive oil, Dijon, honey, salt, and pepper. Shake hard until the dressing turns creamy and emulsified.
5. 5Pour most of the dressing over the ribbons and toss again, lifting from the bottom so nothing clumps. Taste and add a pinch more salt if needed.
6. 6Roughly tear the mint leaves and chop the parsley. Scatter both herbs over the salad along with the toasted pumpkin seeds.
7. 7Add the crumbled feta and give one final gentle toss so the cheese stays in visible pieces.
8. 8Transfer to a wide shallow platter or individual bowls. Drizzle any leftover dressing over the top and finish with a few extra mint leaves and seeds for a backyard-table look.
9. 9Serve right away while the ribbons still have snap, or chill up to 30 minutes for a picnic pack—the acids keep everything lively.