Best 7 Yellow Squash Watermelon Salad Recipes

Yellow squash and watermelon salad is a refreshing and flavorful dish that is perfect for hot summer days. It showcases the natural sweetness of the fruits and vegetables used, and is a great way to incorporate more produce into your diet. The combination of the crisp yellow squash, juicy watermelon, and tangy dressing creates a delightful balance of flavors and textures that is sure to impress your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER SQUASH AND TOMATO SALAD

Summer Squash and Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

QUICK-MARINATED YELLOW SQUASH SALAD

Quick-Marinated Yellow Squash Salad image

Crisp-tender slices of squash marry well with lemon, shallot, and thyme.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 6

Ingredients

3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Coarse salt and ground pepper
2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves

Steps:

In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.

Nutrition Facts : Calories 116 g, Fat 10 g, Fiber 1 g, Protein 2 g

REFRESHING SUMMER SQUASH SALAD

Refreshing Summer Squash Salad image

Great dinner for the summer.

Provided by TJ Lombard

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Steps:

Toss yellow squash and zucchini with salt in a large bowl.
Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

YELLOW SQUASH & WATERMELON SALAD

Yellow Squash & Watermelon Salad image

I always enjoy taking this healthy option to parties and potlucks, and people really seem to appreciate it. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. -Camille Parker, Chicago, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

6 cups cubed seedless watermelon
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
1/2 cup lemon juice
12 fresh mint leaves, torn
1 teaspoon salt
8 cups fresh arugula or baby spinach
1 cup (4 ounces) crumbled feta cheese

Steps:

In a large bowl, combine the first 6 ingredients. Just before serving, add arugula and cheese; toss gently to combine.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED YELLOW SQUASH SALAD

Roasted Yellow Squash Salad image

This simple Tuscan vegetable salad is an ideal side dish for a crowd.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Number Of Ingredients 6

Ingredients

5 pounds yellow squash, sliced into 1-inch-thick rounds
6 cloves garlic
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup loosely packed fresh flat-leaf parsley leaves
2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)

Steps:

Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).

Nutrition Facts : Calories 98 g, Fat 6 g, Fiber 3 g, Protein 4 g

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION

Air Fryer Zucchini, Yellow Squash, and Onion image

This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.

Provided by Soup Loving Nicole

Categories Zucchini Side Dishes

Time 26m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound zucchini, cut into 1/2-inch slices
½ pound yellow squash, cut into 1/2-inch slices
1 small onion, roughly chopped
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon seasoned salt

Steps:

Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg

RED AND YELLOW WATERMELON SALAD

Red and Yellow Watermelon Salad image

Easy to make; sweet and refreshing! I used two varieties of watermelon-seedless red and seedless yellow! Fresh mint from the garden, too! For the fruit-flavored vinegar, raspberry flavor was used. From Quick and Simple magazine with a few minor changes.

Provided by COOKGIRl

Categories Melons

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cubed red watermelon, seeded if necessary
3 cups cubed yellow watermelon, seeded if necessary
1/3 cup scallion, chopped
1/3 cup red onion, diced small
2 tablespoons fruit vinegar (white wine or white balsamic can be substituted instead)
1/4 cup extra virgin olive oil
salt, to taste
cracked black pepper, to taste
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh basil leaves, chopped
1 tablespoon garlic chives, minced

Steps:

In a large salad bowl, combine the watermelon cubes, scallions and red onion.
In a small non-reactive bowl whisk together the vinegar and olive oil. Season with salt and pepper to taste.
Pour the vinaigrette over the melon mixture. Add the herbs and toss gently to coat.
Cover and refrigerate 1 hour.

Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 0.9, Sodium 2.3, Carbohydrate 9.7, Fiber 0.7, Sugar 7.5, Protein 0.9

Tips:

Choose the right squash: Look for small, tender yellow squash that are about 6 inches long. Avoid any squash that has blemishes or bruises.
Slice the squash thinly: This will help it cook evenly and absorb the flavors of the dressing.
Don't overcook the squash: Cook it just until it is tender-crisp, about 2-3 minutes.
Use a good quality watermelon: Look for a watermelon that is ripe and has a deep red color. Avoid any watermelon that has blemishes or bruises.
Cube the watermelon into bite-sized pieces: This will make it easier to eat and will help the flavors of the dressing to penetrate the watermelon.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to 3 days in advance.
Serve the salad chilled: This will help to keep the squash and watermelon crisp and refreshing.

Conclusion:

Yellow squash and watermelon salad is a delicious and refreshing summer salad that is perfect for potlucks, picnics, and barbecues. It is also a healthy salad that is packed with vitamins and minerals. With its vibrant colors and sweet and tangy flavor, this salad is sure to be a hit with everyone who tries it.