Marinated Squash Salad

3 medium summer squash or zucchini, cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup roasted nuts (I love pecans, but almonds would be yummy too!)
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided (any herb would do the trick, like basil or dill or cilantro!)
1 small garlic clove, finely grated
2 Tbsp. Apple cider vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ cup feta cheese
Flaky sea salt

Preheat oven to 450. Toss squash with olive oil, salt and pepper. Roast on bottom rack for about 10 minutes, flipping halfway through. Squash should be golden brown in spots and tender. Set aside and let cool while making dressing. 

Crush 3 mint (or other herb) sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and nuts over squash. Drizzle generously with oil and sprinkle with sea salt.