Warm Squash Salad with Mint

It's that time of year where the CSA farm box starts to give me some vegetables that can be a problem -- squash and zucchini. (Squacchini?) Now, I love the stuff! But when you've had countless buffet platters where the vegetarian option consisted of an entire dinner plate of sauteed squash and zucchini, you kind of lose interest in the vegetables overall.

This was a nice salad that helped me use up the squash from this week's farm box. Plus, it kept the squash semi-crisp, which I like.

Plus, everything tastes better with goat cheese!

Warm Squash Salad with Mint

NPR: Kitchen Window

1 T olive oil

3 medium zucchini, about 1 lb, trimmed and chopped into 1/2" pieces

3 small yellow squash, about 3/4 lb, trimmed and chopped into 1/2" pieces

Coarse salt

Pepper

1 15.5 oz can cannellini beans, rinsed and drained

1/4 c mint leaves, chopped

4 oz goat cheese, crumbled

Add the olive oil to a large skillet and heat to medium. Add all the squash, season with salt and pepper, and cook for 10 minutes, or until lightly browned and tender. Transfer to a large serving bowl.

Add beans and mint to the bowl. Toss gently. Just before serving, crumble goat cheese over the salad.

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