This simple yet tasty salad of yellow summer squash and broccoli goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And — dare we say it — this might be just the kind of salad to entice younger eaters, helped along with the hint of sweetness from pickle relish, which turns raw broccoli from a chore into something kids will actually reach for.
Key Ingredients & Substitutions
- Yellow summer squash or zucchini. Either works well — use whichever you have on hand, or a mix of both for color.
- Broccoli florets. Chop them finely for the best texture — steam lightly first if you prefer a softer bite, or leave raw for maximum crunch.
- Sweet pickle relish. Adds a distinctive sweetness that balances the vegetables — a key part of what makes this salad kid-friendly, and not something you'd want to skip or substitute lightly.
- Sesame-Ginger Salad Dressing. Use homemade or your favorite store-bought version — the toasted sesame flavor pairs surprisingly well with the sweet relish.
Variations
- Add crunch. Sunflower seeds or chopped roasted peanuts scattered on top add a nice crunchy finish.
- Swap the dressing. A simple vinaigrette also works well if you don't have sesame-ginger on hand, though it'll shift the flavor profile in a more classic direction.
- Add color. A handful of shredded carrot or diced red bell pepper brightens up the salad visually and adds sweetness.
- Make it a main. Add some cubed baked tofu for extra protein and turn it into a light lunch.
- Add raisins. A classic broccoli salad addition that leans into the sweet side of this dish even further.
Tips for the Best Broccoli & Summer Squash Salad
- Dice the vegetables evenly. This helps the salad hold together and makes each bite balanced rather than all-squash or all-broccoli.
- Let it stand before serving. Giving it 20 to 30 minutes in the fridge lets the flavors meld together and the dressing soften the vegetables slightly.
- Add the sunflower seeds just before serving. This keeps them crunchy rather than soggy from sitting in the dressing.
- Taste and adjust the dressing. Add a little more if the salad seems dry, especially if it's been sitting for a while and the vegetables have absorbed some of it.
- Cut the broccoli small. This is especially helpful if you're trying to win over picky eaters — large florets are easier to pick out and avoid.
Make Ahead & Storage
This salad keeps well in a sealed container in the refrigerator for up to 3 days, which makes it a good make-ahead option for weeknight dinners or a packed lunch. Add any sunflower seeds or other crunchy toppings just before serving rather than storing them mixed in.
How to Serve
Serve alongside veggie burgers, pasta dishes, or spicy grain or bean dishes. It also holds up well for a picnic or potluck since it doesn't wilt the way a leafy green salad would.
Recipe
Broccoli & Summer Squash Salad
Ingredients
- 1 medium zucchini or yellow summer squash quartered lengthwise and diced
- 2 cups finely chopped broccoli florets lightly steamed if desired
- 1 medium red bell pepper cut into short, narrow strips
- 2 scallions green parts only, thinly sliced, or fresh chives as desired
- ¼ cup sweet pickle relish
- ¼ cup homemade or store-bought Sesame-Ginger Salad Dressing or more, to taste
- salt and freshly ground pepper to taste
- sunflower seeds for topping, optional
Instructions
- Combine all the ingredients except the sunflower seeds in a serving bowl and stir well to mix. Let stand for 20 to 30 minutes.
- Scatter sunflower seeds over the top of the salad, or pass them around, then serve.
Notes
Explore other recipes using broccoli and cauliflower. Here are other recipes for Super Savory Salads. Enjoy VegKitchen's selection of recipes for zucchini and other summer squashes.
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