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Quick & Easy|Side Dishes|Soups & Salads|Summer Favorites|Vegetarian

Cranberry & Summer Squash Salad



  • 1 large zucchini
  • 1 large yellow (summer) squash
  • 1 can chick peas
  • 1 red pepper
  • 1/2 cup dried cranberries
  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1/3 cup sugar
  • Salt & Pepper to taste
  • 1 T sesame seeds if desired


  • Chop zucchini and summer squash into chunk size pieces. Saute in pan with olive oil 2-3 minutes, until cooked, but still firm. Let cool down. Place into large bowl. Chop red pepper into strips. Add red pepper, chick peas and dried cranberries to the bowl. Toss to mix. In smaller bowl mix cider vinegar, olive oil, sugar, salt & pepper together. Pour over salad and toss gently. Refrigerate for an hour to chill. Toss before serving and top with sesame seeds if desired.


  • Recipe courtesy of: Gillian Knox
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