This refreshing salad from Les Fougères combines the delicacy of pattypan squash, a small, distinctively shaped squash, with the natural sweetness of ground cherries, also known as physalis. The pattypan squash is roasted to enhance its flavor, creating a perfect contrast to the light acidity and juicy texture of the ground cherries. Dressed with a drizzle of olive oil, balsamic vinegar, and fresh herbs, this salad is ideal as a light starter or side dish for a summer meal. An explosion of freshness and color in every bite!

---

Ingredients

• 12 Pattypan squash
• ⅓ cup olive oil
• 4 cups Greek yogurt
• 1 cup olive oil
• ½ cup chopped fresh herbs (choose from: chives, cilantro, basil, mint and/or tarragon)
• 1 cup pumpkin seeds
• ½ cup maple syrup
• 1 teaspoon salt
• 20 slices chorizo ​​sausage (suggestion: dry pork sausage from Viandes Bio de Charlevoix)
• 4 slices sourdough bread
• 2 cloves garlic
• 1 cup butter
• 4 tablespoons chili oil
• ½ cup ground cherries, skin removed, halved

Preparation

1. Cut squash in half, vertically.
2. Toss squash in ⅓ cup olive oil. Season with salt and freshly ground pepper.
3. In a hot sear pan, place squash halves flat to grill, about 5 minutes depending on size. Remove and let cool, grilled side up.
4. For dressing, mix 4 cups Greek yogurt with 1 cup olive oil and ½ cup chopped herbs such as chives, cilantro, basil, mint and tarragon.
5. Make Maple Roasted Pumpkin Seeds by tossing 1 cup pumpkin seeds with ½ cup maple syrup. Place on a lightly oiled baking sheet and place in a preheated 350°F oven. Stir frequently until syrup coats and hardens around seeds. Remove from oven and let seeds cool on a clean, lightly oiled baking sheet. Sprinkle with 1 teaspoon salt.
6. Toast 20 slices chorizo ​​sausage in a skillet and set aside.
7. Cut or tear sourdough bread into 18 crouton-sized pieces. Coat in 1 cup melted butter with 4 cloves crushed garlic. Place on a baking sheet and toast in a preheated 350° oven until a golden crust forms on the bread.
8. Spread dressing evenly in a circle on your 4 serving plates. Arrange grilled squash face up on dressing and top with chorizo ​​slices, pumpkin seeds, croutons and fresh herbs.