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Summer Strawberry Spinach Salad with Stuffed Squash Blossoms

“Salad can get a bad rap. People think of bland and watery Iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.” ~ Marcus Samuelsson
I’m a lover of all things vegetable. I especially love to create recipes from the farm with ingredients a little less common.  I was thrilled when I saw a recipe for frying squash blossoms. I decided right then and there I had to add a Squash blossom recipe to my repertoire. It turned out to be easier than I thought and I loved the idea of using such unique parts of a vegetable.
If you’re looking for something unique, fun and fresh, this salad is the ticket!

Summer Salad with Ricotta Stuffed Squash Blossoms


  • Spinach
  • Spring Mix Greens
  • Fresh Herbs of Your Choice (Basil, Lemon Verbena, Oregano, etc.)
  • Squash Blossoms
  • Fresh Strawberries, Sliced
  • Citrus Wedges, Tangerines or Pink Grapefruit
  • 1 Ball Burrata or wedge of good bleu cheese
  • Toasted Walnuts or Pecans
  • 8 oz. Ricotta Cheese, homemade or store-bought
  • Good Balsamic Vinegar
  • Good Olive Oil – I used Basil Infused


Place Ricotta in a piping bag or ziplock bag. Open squash blossoms. Pipe ricotta into squash blossoms. Set aside. Place remaining salad ingredients in a bowl. Drizzle with oil and balsamic. Top with Stuffed Squash blossom.
BONUS: Homemade Croutons
Perfect as a use for stale bread, cut bread into cubes. Toss with olive oil and seasonings such as cracked pepper, dried Basil, dried Oregano or Thyme (Use your favorite spices). Place in a 425 degree oven until the croutons are golden brown, about 10 minutes. Toss with additional fresh herbs as desired before serving.

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