Squash Salad Recipe
Squash Salad Recipe photo by Taste of Home
Next Recipe
Publisher Photo
The flavors from the dressing in this salad get even better with time. My family loves this, and I love that it uses up fresh summer produce.
Recommended: Baking with Squash
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 2 cups julienned zucchini
  • 2 cups julienned yellow summer squash
  • 1 cup sliced radish
  • 1/2 cup vegetable oil
  • 2 tablespoons plus 2 teaspoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 137 calories, 14g fat (2g saturated fat), 0 cholesterol, 274mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.


  1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl or jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours. Yield: 6-8 servings.
Originally published as Summer Squash Salad in The Taste of Home Cookbook 2006, p409

Reviews for Squash Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image