Summer Squash Ribbon Salad

Using a vegetable peeler, cut thin strips lengthwise of the zucchini, squash, and the carrot into a large bowl. Make sure to discard the the initial peel or skin of the vegetable.

In a small saute an over medium heat, toast the pine nuts for about 3–5 minutes.

For the dressing, in a bowl, whisk together salt, pepper, garlic, lemon juice, olive oil, Dijon, and honey.

Add pine nuts to vegetable ribbons and pour the dressing over the top, making sure to reserve about ¼ cup for drizzling. Toss together to coat.

Arrange the ribbons of squash, zucchini, and carrots over the top. Drizzle the remaining dressing over the top as well as the feta cheese and serve!