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.

Caroline Wright
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

260 calories; fat 17g; saturated fat 4g; mono fat 5g; poly fat 2g; protein 7g; carbohydrates 20g; fiber 4g; cholesterol 13mg; iron 2mg; sodium 583mg; calcium 70mg.