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Grilled Zucchini, Yellow Squash, Corn, and Kale Salad

Recipe and Photo by Susan Ragognetti and Robin Chase


4 cups baby kale

2 yellow squash, quartered lengthwise

2 zucchini, quartered lengthwise

4 ears of grilled corn, shucked

1/4 cup extra-virgin olive oil, plus more for brushing

Kosher salt



1/2 shallot, chopped

2 tablespoons fresh lime juice

1/4 cup

extra-virgin olive oil

Kosher salt



Light a grill. In a large bowl, coat the squash, zucchini, and corn with the 1/4 cup of olive oil and season with salt and pepper. Oil the grate and grill the vegetables over moderate heat, turning occasionally, until lightly charred and just tender, about 10 minutes for the squash and zucchini and 15 minutes for the corn. Cut the squash and zucchini into 2-inch pieces and return to the bowl. Cut the corn kernels off of the cobs and add to the bowl; let cool to room temperature. Whisk together all ingredients for vinaigrette. Place baby kale in a large bowl and top with all grilled vegetables. Pour dressing over salad and toss.

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