Grilled Squid Salad

Whisk canola oil, vinegar, chile powder, soy sauce, sesame oil, sugar and ginger in a medium bowl. Set aside about 3 tablespoons in a small bowl for dressing. Add squid tubes and/or tentacles to the remaining marinade. Turn to coat well. Cover and marinate in the refrigerator for 1 to 2 hours. About 20 minutes before you’re ready to grill, preheat a gas grill to high or prepare a charcoal fire. Brush the grill rack clean. Lift the squid pieces one at a time from the marinade, letting the excess liquid drip back into the bowl. (Discard the marinade.) Grill the squid, turning once or twice, until lightly charred but still tender, 2 to 4 minutes. Transfer to a clean cutting board; cut tubes into bite-size rings and leave tentacles whole or cut in half, if desired. Place in a medium bowl with the reserved dressing, carrot and pine nuts; toss to combine. Serve at room temperature.