Looking for a perfect summer dinner salad? This Grilled Sausage and Summer Squash Salad combines smoky Italian sausage with tender zucchini, yellow squash, and charred onions on peppery arugula. Topped with creamy goat cheese and lemon herb vinaigrette, this Mediterranean-inspired recipe makes an easy weeknight meal or impressive backyard barbecue dish!
Why This Grilled Sausage Salad Is Perfect for Summer Dinners
This vibrant summer salad transforms simple ingredients into a complete meal through the magic of grilling. Unlike traditional lettuce-based salads, this hearty version features smoky grilled Italian sausages as its protein-rich centerpiece, creating a satisfying main dish that’s perfect for warm weather dining.
The combination of grilled summer squash and savory sausage delivers a delicious contrast of flavors and textures. Yellow squash and zucchini develop sweet, caramelized notes when grilled, while maintaining a slight bite that pairs perfectly with the juicy, seasoning-packed sausages. Charred onions add natural sweetness that balances the rich, smoky elements.
What makes this recipe truly special is its perfect balance of hearty grilled components with fresh, crisp ingredients. The peppery arugula adds bright flavor and nutritional value, while tangy goat cheese brings creamy richness that ties everything together. The homemade lemon herb vinaigrette provides the final touch, infusing the entire dish with Mediterranean-inspired flavors.
How to Perfectly Grill Sausages and Summer Vegetables
Creating restaurant-quality grilled components for this salad requires attention to a few key techniques. Start with quality Italian sausages, either sweet or spicy depending on your preference. For best results, grill sausages over medium heat rather than high flame, allowing them to cook thoroughly without burning on the outside. This slow approach ensures juicy, perfectly cooked sausages with nicely caramelized exteriors.
When grilling the vegetables, slice zucchini and yellow squash into even planks approximately ¼-inch thick. This uniform thickness ensures they cook evenly without becoming too soft. Brush them lightly with olive oil and season with salt and pepper before placing on a preheated grill. Cook just until tender with visible grill marks, usually 2-3 minutes per side, to maintain some texture and prevent mushiness.
For the onions, cut into thick rounds and secure with toothpicks if necessary to keep rings together. Grill until they develop char marks and become slightly translucent, which brings out their natural sweetness. This attention to proper grilling technique ensures each component maintains its distinct texture while developing the smoky flavor that makes this salad special.
The Perfect Lemon Herb Vinaigrette for Grilled Salads
The homemade lemon herb vinaigrette elevates this grilled salad from good to exceptional. This bright, zesty dressing cuts through the richness of the grilled elements while enhancing the Mediterranean flavor profile with its herb-forward character.
To make the perfect vinaigrette, whisk together extra virgin olive oil, freshly squeezed lemon juice, white wine vinegar, and a touch of honey for balance. Add freshly minced garlic and a combination of chopped fresh herbs including basil, thyme, and flat-leaf parsley. This herb mixture provides aromatic complexity that complements both the vegetables and sausage.
The key to a successful vinaigrette is proper emulsification and balanced flavor. Slowly whisk the olive oil into the other ingredients to create a temporarily stable emulsion. Taste and adjust with additional lemon juice, honey, or salt as needed. This dressing can be made ahead and stored in the refrigerator for up to three days, making meal preparation even easier.
Perfect Pairings and Serving Suggestions
This versatile grilled sausage and summer squash salad works beautifully as a standalone main dish for lunch or dinner. For a complete meal, serve with crusty artisan bread to soak up the flavorful dressing and juices from the grilled components. A chilled crisp white wine like Pinot Grigio or Sauvignon Blanc complements the Mediterranean flavors perfectly.
For entertaining, consider serving this salad as part of a larger spread. It pairs wonderfully with other summer favorites like bruschetta, grilled garlic bread, or a simple tomato and mozzarella caprese. The dish can be served slightly warm or at room temperature, making it ideal for outdoor gatherings where food might sit out for a while.
For a make-ahead option, grill the sausages and vegetables earlier in the day and refrigerate them. Shortly before serving, bring them to room temperature, then toss with fresh arugula, goat cheese, and dressing. This approach ensures maximum freshness while allowing for convenient meal preparation.
This Grilled Sausage and Summer Squash Salad celebrates the best of summer produce and outdoor cooking. With its perfect balance of smoky grilled elements, fresh greens, creamy cheese, and bright dressing, it delivers restaurant-quality flavor with simple preparation. Try this Mediterranean-inspired recipe for your next summer meal and discover a new seasonal favorite!
Grilled Sausage and Summer Squash Salad
4
servings25
minutes20
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minutesThis Grilled Sausage and Summer Squash Salad combines smoky Italian sausage, charred zucchini and yellow squash, crisp arugula, and creamy goat cheese, all dressed in a zesty lemon herb vinaigrette for a vibrant, flavorful Mediterranean-inspired dish.
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Ingredients
- For the Salad
4 Italian sausages
2 medium zucchinis, sliced lengthwise
2 medium squash, sliced lengthwise
1 large onion, sliced into 1/2″ thick rounds
4 cups of arugula, rinsed and dried
2 tablespoons extra virgin olive oil
1 cup crumbled goat cheese
for garnish, red pepper flakes
- For the Lemon Herb Vinaigrette
1/4 cup extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
1 tablespoon white wine vinegar
1 tablespoon honey
1 clove of garlic, minced
1 tablespoon basil, freshly chopped
1/2 tablespoon thyme, freshly chopped
1/2 tablespoon parsley, freshly chopped
to taste, salt and ground black pepper
Directions
- Prepare the Lemon Herb Vinaigrette:
Whisk together the olive oil, lemon juice, white wine vinegar, honey, minced garlic, basil, thyme, and parsley in a small bowl. Season with salt and ground black pepper to taste. Cover and refrigerate until ready to use. - Preheat the Grill:
Heat your grill to a medium-high setting and oil the grates to prevent sticking. - Grill the Sausages and Vegetables:
Brush the zucchini, squash, and onion slices with extra virgin olive oil and season with salt and ground black pepper. Grill the sausages, turning occasionally, until fully cooked and browned, about 10-12 minutes. Grill the vegetables until they are tender and have nice grill marks, about 3-5 minutes per side. Once cooked and cool enough to handle, slice the sausages and vegetables into bite-sized pieces. - Assemble the Salad:
Toss the arugula with the grilled sausage and vegetable pieces in a large serving bowl. Drizzle the lemon herb vinaigrette over the salad and toss gently to combine. Sprinkle the crumbled goat cheese over the top just before serving. - Serve:
Serve the salad immediately while the ingredients are still warm, or allow it to cool to room temperature.
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