Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Prep Time
5 Mins
Cook Time
10 Mins
Yield
Makes 6 servings (serving size: 1 1/2 cups salad)

In this recipe, both the squash and the bread are slightly charred on the grill. This salad pairs well with any grilled meat.

This leafy-green salad is packed with antioxidants.  Olives add a dose of heart-healthy monounsaturated fat.

 

How to Make It

Step 1

Heat grill (or grill pan) to medium. Brush squash and bread with 1 tablespoon olive oil; season with half of the salt and pepper. Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4-6 minutes). Rub bread with cut side of garlic clove.

Step 2

In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper, and vinegar; whisk well. Cut squash and tear bread into 1-inch pieces; toss in dressing with arugula and olives. Divide salad among 6 plates, and top each with 4 pieces of burrata. Drizzle with additional olive oil and sprinkle with sea salt, if desired.

Step 3

Note: The sum of constituent fats (saturated, monounsaturated, polyunsaturated) may not always equal the total-fat value.

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