Grilled Sausage and Summer Squash Salad

The Grilled Sausage and Summer Squash Salad celebrates Mediterranean-inspired cuisine’s vibrant flavors and textures. It presents a delightful mélange of grilled Italian sausages, zucchinis, and yellow squash combined with the crisp freshness of arugula and the creamy tang of goat cheese. This dish not only tantalizes the taste buds with its harmonious flavors but also presents a visually appealing ensemble that is as delightful to look at as it is to eat.

This salad employs hearty Italian sausages, known for their robust seasoning and succulent texture. Grilled to perfection, the sausages offer a smoky richness that serves as the backbone of this dish. Slices of zucchini and yellow squash, grilled to achieve a tender yet slightly crisp texture, complement the sausages.

These summer squashes bring a mild, buttery flavor that contrasts beautifully with the intense savoriness of the sausages. Additionally, thick rounds of onion are grilled until they are just charred and sweetened, adding a touch of piquancy that cuts through the richness of the other ingredients.

The grilled elements are tossed with fresh arugula, a leafy green that introduces a peppery note to the salad, enhancing its complexity. Arugula is a critical component that balances the hearty grilled items with its fresh, slightly peppery flavor profile. This choice of green elevates the salad from simple to sophisticated, providing a crisp texture that complements the softer grilled vegetables and meat.

The Lemon Herb Vinaigrette is prepared by whisking together extra virgin olive oil, freshly squeezed lemon juice, white wine vinegar, and a touch of honey to balance the tartness of the lemon and vinegar. Freshly minced garlic and a mix of basil, thyme, and parsley are added to the dressing to infuse it with freshness and aromatic depth. This dressing adds flavor to the salad, combines all the components, and infuses the dish with brightness and zesty herbal notes.

Adding a creamy dimension to the salad is the crumbled goat cheese. Its presence is felt through a delicate tang and smooth texture that melds seamlessly with the warm ingredients. The goat cheese’s mild yet distinct flavor is a perfect counterpoint to the bold charred elements, offering a cooling respite that rounds out each bite.

Each forkful of this Grilled Sausage and Summer Squash Salad offers a symphony of flavors and textures: the smoky heat from the sausage, the sweet and smoky vegetables, the sharp bite of arugula, and the creamy, cooling goat cheese… all brilliantly accentuated by the zesty, herbal notes of the vinaigrette.

Ideal for a summer barbecue or a sophisticated al fresco dinner, this salad stands out for its simple, fresh ingredients that are elevated through grilling and a well-balanced dressing. It is a dish that not only satisfies the palate but also celebrates the joy of seasonal cooking, making every bite a testament to the flavors of summer.

Grilled Sausage and Summer Squash Salad

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Total time

45

minutes

The 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.

Ingredients

• For the Salad

• 4 4 Italian sausages

• 2 medium 2 zucchinis, sliced lengthwise

• 2 medium 2 squash, sliced lengthwise

• 1 large 1 onion, sliced into 1/2″ thick rounds

• 4 cups of 4 arugula, rinsed and dried

• 2 tablespoons 2 extra virgin olive oil

• 1 cup 1 crumbled goat cheese

• for garnish, red pepper flakes

• For the Lemon Herb Vinaigrette

• 1/4 cup 1/4 extra virgin olive oil

• 3 tablespoons 3 lemon juice, freshly squeezed

• 1 tablespoon 1 white wine vinegar

• 1 tablespoon 1 honey

• 1 clove of 1 garlic, minced

• 1 tablespoon 1 basil, freshly chopped

• 1/2 tablespoon 1/2 thyme, freshly chopped

• 1/2 tablespoon 1/2 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.