« Back to recipes

Grilled Squash and Pickled Vegetable Baobab Salad
15 Minutes
This fresh salad of grilled squash and pickled veggies tossed in a superfood baobab dressing is perfect for any summer dinner party. Serve as a side or an appetizer, everyone will love the refreshing citrus kick and added boost of vitamins, minerals, and fiber from the baobab dressing.



  • 1 Carrot, Sliced
  • 1 Small Cucumber, Sliced
  • 1 Small Red Onion, Sliced
  • 1 Yellow Squash, Sliced
  • 2 Cups Water
  • 3 Cups White Wine Vinegar
  • 1/2 Cup Granulated Sugar
  • Thyme, A Few Sprigs
  • 2 Bay Leaves
  • 10 Black Pepper Corns



  • 1 Green Zucchini Squash, Sliced
  • 1 Yellow Zucchini Squash, Sliced
  • 1 Medium Petit Pan, Sliced
  • 1 Granny Smith Apple, Sliced
  • Pickled Veggies
  • Baobab Dressing
  • Mixed Spring Greens
  • 1 Tbsp Dill, Chopped
  • 1 Tsp Capers


  1. Add Vinegar, water, thyme, sugar, bay leaves, and peppercorns to a small pot and bring to a boil.
  2. Once the sugar has dissolved, remove the mixture from heat and allow to cool before transferring to a jar or other container for pickling.
  3. Add the sliced veggies to the pickling juice and store in the fridge for anywhere from a day all the way up to two weeks and use when needed!
  1. Place all ingredients in a blender and blend until completely combined. Add more water and blend again for a thinner consistency.
  1. Toss sliced squash and apple in olive oil, salt, and pepper and chargrill for two minutes on both sides or until cooked to your liking.
  2. Mixed on a plate with the spring greens, pickled veggies, capers, and chopped dill. Top with the Baobab salad dressing and enjoy!

Nutrition Information


Subscribe to MRM Newsletter for the latest news, events. recipes, and much more
Meet the MRM Ambassadors

2665 Vista Pacific Dr.
Oceanside, CA 92056
Copyrights 2018 MRM-USA.COM
* These statements have not been evaluated by the food and drug administration this product is not intended to diagnose, treat, cure, or prevent any disease.