Shaved Squash & Apple Salad

Ribbon salads feel right at home in Mediterranean cooking, where raw produce meets bright citrus and herbs. Here, shaved summer squash and crisp apple mingle with lemony olive oil, mint, basil, toasted pumpkin seeds, and feta.

Serves 4 · 20 min prep

Estimate for one serving

• 285 cal
• 7g protein
• 22g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium yellow summer squash or zucchini
• 2 medium crisp apple (Honeycrisp or Fuji)
• 3 Tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tsp honey
• 3/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup packed fresh mint leaves
• 1/4 cup packed fresh basil leaves
• 1/3 cup toasted pumpkin seeds
• 1/2 cup crumbled feta
• 2 cups baby arugula

Instructions

1. 1Wash the squash and apples well under cool water and pat dry. Trim the ends of the squash.
2. 2Using a mandoline or sharp vegetable peeler, shave the squash into long, thin ribbons. Stop when you reach the seedy core and discard it.
3. 3Core the apples and shave them into thin half-moons or ribbons the same way, working quickly so they stay crisp.
4. 4Place the shaved squash and apple in a large mixing bowl. Immediately drizzle with the lemon juice and toss gently with your hands so every ribbon is coated; this keeps the apple from browning and brightens the squash.
5. 5In a small jar or bowl whisk the olive oil, honey, flaky salt, and black pepper until emulsified. Taste and adjust the acid or salt if needed.
6. 6Pour most of the dressing over the squash and apple ribbons. Toss lightly so the ribbons stay intact and look glossy.
7. 7Roughly tear the mint and basil leaves. Add the torn herbs, arugula, and most of the pumpkin seeds to the bowl. Fold everything together with a gentle hand.
8. 8Divide the salad among four shallow bowls or pack into lunch containers. Top each portion with crumbled feta and the remaining pumpkin seeds.
9. 9Finish with an extra pinch of flaky salt and a final drizzle of the leftover dressing right before serving so the greens stay lively.
10. 10Serve at cool room temperature or chilled; the salad holds well for a few hours if kept cold and dressed just before eating.