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Shaved Summer Squash, Arugula and Pine Nut Salad

Serves 4-6
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Brian Streeter shares his pretty and simple salad that is perfect for a midsummer's day. This simple squash salad is a delicious way to celebrate summer's harvest. Enjoy with Cakebread Cellars Sauvignon Blanc


1 small green summer squash
1 small yellow summer squash
4 oz. arugula
1/4 c. extra virgin olive oil
1 T. lemon juice
1 T. mint, chopped
1/4 c. pine nuts, toasted and roughly chopped
salt and pepper
Parmesan Reggiano Cheese


Wash and trim the tops and bottoms of the summer squash. Using a Japanese vegetable slicer or mandolin, slice squash lengthwise into thin strips. Combine with arugula, olive oil, lemon juice, mint and pine nuts in a stainless steel bowl. Season with salt and pepper and toss to evenly distribute. Garnish with shavings of Parmesan cheese and serve.

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