Little Flying Saucers

Let’s talk about pattypan squash. They look like tiny flying saucers. I think they are the happiest vegetable in the garden. Their scalloped edges make me smile.

I grew them one summer. My grandson called them “space cakes.” I still laugh at that. When you roast them, they get sweet and tender. It’s a lovely surprise.

Why Roasting Changes Everything

Heat does something magical. It turns simple veggies into something special. The oven’s high heat caramelizes the squash and corn. This means their natural sugars come out.

Doesn’t that smell amazing? That rich, toasty smell is flavor being made. This matters because it adds depth. Your salad won’t taste raw or plain. It will taste like summer itself, warm and sweet.

A Dressing from the Yard

The dressing is a fun trick. It uses dandelion greens! Yes, those same greens from your lawn. They have a nice, peppery bite. Blending them into the dressing turns it a cheerful green.

Fun fact: Dandelion leaves are edible and full of good vitamins. Just make sure they’re from a spot without chemicals. This matters because cooking can be an adventure. You can find flavors in unexpected places.

Putting It All Together

Let the roasted veggies cool a bit. Then, gently mix them with the fresh tomatoes and greens. The warm veggies make the tomatoes just a little soft. The cool greens stay crisp.

It’s a perfect mix of temperatures and textures. Every bite is different. Do you prefer your salads mostly warm or mostly cool? I’d love to know.

Your Turn in the Kitchen

This salad is very forgiving. No pattypan squash? Use zucchini slices. No dandelion greens? Arugula works nicely. Cooking is about using what you have.

What’s your favorite summer vegetable to roast? Tell me about it. And if you make this, what did you change? Sharing our tweaks is how recipes become our own. I hope you give it a try.

Ingredients:

Ingredient	Amount	Notes
Dandelion greens	1 ounce (1 cup)	For dressing; trimmed and torn
Roasted sunflower seeds	3 tablespoons	For dressing
Water	3 tablespoons	For dressing
Maple syrup	1 tablespoon	For dressing
Cider vinegar	1 tablespoon	For dressing
Garlic clove	1	For dressing; minced
Table salt	¼ teaspoon	For dressing
Red pepper flakes	⅛ teaspoon	For dressing
Sunflower or olive oil	¼ cup	For dressing
Sunflower or olive oil	2 tablespoons	For salad
Maple syrup	2 teaspoons	For salad
Table salt	½ teaspoon	For salad
Pepper	⅛ teaspoon	For salad
Baby pattypan squash	1½ pounds	Halved horizontally
Corn	4 ears	Kernels cut from cob
Ripe tomatoes	1 pound	Cored, cut into ½” wedges and halved
Dandelion greens	1 ounce (1 cup)	For salad; trimmed and torn
Roasted sunflower seeds	2 tablespoons	For garnish

My Summer Garden in a Bowl

Hello, my dear. Come sit at the table. Let’s talk about sunshine food. This salad tastes like a late summer afternoon. It is full of happy colors from the garden. I love the little flying saucer squashes. They always make me smile. We roast them until they are sweet and tender. The corn gets little crispy, toasted bits. Doesn’t that smell amazing?

The dressing is a fun secret. It uses dandelion greens! They grow in my yard. My neighbor thought I was silly for picking them. But they give the dressing a lovely, tangy zip. Blending them with sunflower seeds makes it creamy. I still laugh at that first time I tried it. Now, let’s get your hands busy. It is simpler than it looks.

Step 1: First, make your dressing. Put your oven rack low and heat the pan inside. This is a great trick. It makes the veggies sizzle right away. Now, toss the dandelion greens, seeds, and other bits into the food processor. Let it whir until it looks like green confetti. Slowly drizzle in the oil while it runs. (A hard-learned tip: if you don’t have dandelion greens, a handful of fresh spinach works just fine.)

Step 2: Time for the main event! Whisk oil and maple syrup in a big bowl. Toss in your halved pattypans and corn kernels. Coat them well. Now, carefully pull that hot pan from the oven. Spread the veggies on it, squashes cut-side down. This gives them a beautiful brown color. Roast them until they are fork-tender.

Step 3: Let everything cool for a few minutes. I use this time to chop the tomatoes. Then, bring it all together. In your big bowl, combine the warm squash, corn, tomatoes, and fresh greens. Gently toss it with half the dressing. Drizzle the rest on top and sprinkle with seeds. Do you think the warm veggies or the cool dressing is the best part? Share below!

Cook Time: 20–25 minutes
Total Time: 45 minutes
Yield: Serves 4 to 6
Category: Salad, Side Dish

Three Fun Twists on Our Salad

This recipe is like a favorite story. You can tell it a little differently each time. Here are three ways I like to change it up. They are all delicious.

Cheesy Herb Sprinkle: After roasting, add crumbled feta or goat cheese. Fresh basil is wonderful here.

Spicy Fiesta Version: Add a chopped jalapeño to the roasting pan. Use lime juice instead of vinegar in the dressing.

Autumn Swap: Use cubed butternut squash instead of pattypan. Try toasted pecans instead of sunflower seeds.

Which one would you try first? Comment below!

Serving It With Style

This salad is very friendly. It plays well with others. For a light meal, pile it onto a plate with some crusty bread. For dinner, it is perfect next to grilled chicken or a simple piece of fish. I sometimes add extra sunflower seeds for crunch. My grandson loves it with avocado slices on the side.

What to drink? On a warm evening, I adore a glass of crisp rosé. It tastes like a sunset. For a non-alcoholic treat, sparkling water with a squeeze of lemon is just right. It cleans your palate between sweet, savory bites. Which would you choose tonight?

Keeping Summer on Your Shelf

This salad is best fresh. But I know life gets busy. You can store the dressing alone for two days. Keep it in a jar in the fridge.

The roasted veggies are different. They get soft if stored with the dressing. So, keep them separate in an airtight container. They will last one day in the fridge.

I learned this the hard way. I once mixed it all for a picnic. The salad was a bit soggy by noon. Still tasty, but not its best.

Why does this matter? A little planning saves flavor. It lets you enjoy your hard work twice. Have you ever tried storing it this way? Share below!

Little Fixes for a Happy Salad

First, your squash might not brown. That hot pan is the secret. It starts cooking the veggies right away. I remember when I used a cold pan. Nothing browned, and I was so confused.

Second, the dressing can be too thick. Just add a teaspoon of water. Stir until it looks creamy again. This matters because a good dressing coats everything lightly.

Third, dandelion greens can taste bitter. Soaking them in cold water for 10 minutes helps. It makes them crisp and milder. This simple step builds your cooking confidence.

You learn to make a dish truly yours. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make any parts ahead? A: Absolutely. Roast the veggies and make the dressing a day early.

Q: I can’t find dandelion greens. A: Use arugula or young spinach instead. They work beautifully.

Q: Can I double the recipe? A: You can! Use two baking sheets. Roast them one at a time.

Q: Any optional add-ins? A: A sprinkle of feta cheese is lovely. *Fun fact: Pattypan squash is also called a “scallop” squash!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this taste of summer. It is a celebration of simple, good food. Making it should bring you joy.

I would love to hear about your kitchen adventures. Your stories are my favorite thing to read. Have you tried this recipe? Give your experience in the comments.

Tell me what you loved or what you changed. Happy cooking!

—Grace Ellington.