Drop the grapes into the food processor and splash in some balsamic vinegar (about 1 tsp; not terribly important to measure because you'll adjust it later).

Process until the grapes are obliterated, then strain through a seive into a bowl. Reserve.

Cook the baby squash for about 2 or 3 minutes, and drain.

Toast the pine nuts in the hot skillet in a little oil. (They burn quick so be careful.) After they are toasted salt them.

Also quickly brown the baby squash and then salt them a little too. Whisk some oil and a pinch of dry dill weed into the reserved grape-vinegar mixture.

Arrange some spinach and parsley leaves on small plates. Top with baby squash and pine nuts. Dress with the vinaigrette.

Now that you have learned how to make baby squash salad with pine nuts, please be sure to view these other salad recipes.