Grilled Squash and Onion Salad with Raisins, Pine Nuts, and Mint

Oct 20, 2014

Jump to Recipe
Servings
6 servings
Course
Salad

Ingredients

  • ¼ cup Riesling or other sweet wine
  • ½ cup raisins
  • 3/4 cup extra-virgin olive oil
  • ¼ tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 lb. zucchini and summer squash combined, cut into 3/8-inch rounds
  • 1 Vidalia onion, sliced into 3/8-inch thick rounds
  • ⅓ cup pine nuts, toasted
  • 1 small turnip, peeled and thinly sliced, preferably on a mandolin
  • 1/4 cup mint leaves, torn
  • 2 tsp. finely grated lemon zest

Instructions

  1. Prepare a gas or charcoal grill to high (500°F to 600°F) heat.
  2. In a 1-quart saucepan over low heat bring the wine to a simmer. Remove from the heat and add the raisins and soak until plumped, about 5 minutes. Stir in 1/2 cup of the oil, the red pepper flakes, and salt and pepper to taste.
  3. Place the vegetables on a large rimmed baking sheet and brush them with the remaining 1/4 cup oil and season with salt and pepper. Transfer the vegetables to the grill and cook until grill marks form on both sides, about 6 minutes total for the zucchini and the squash, and about 12 minutes total for the onion.
  4. Transfer the vegetables, nuts, and turnips to a large bowl and toss. Dress the vegetables with enough of the raisin dressing to lightly coat and season to taste with salt and pepper. Transfer to a serving platter and garnish with the mint and lemon zest. Pass the leftover dressing at the table.

Leave a Comment