Roasted Zucchini Salad Recipe

If you’re craving a salad that’s hearty, vibrant, and far from ordinary, this Roasted Zucchini Salad will win you over at first bite! Packed with caramelized zucchini, sweet fennel, tender potatoes, pops of green peas, and crunchy toasted almonds—all tied together with a tangy honey mustard dressing—it’s a dish you’ll want to make again and again, whether for casual dinners or special gatherings.

Ingredients You’ll Need

Trust me, just a handful of real, fresh ingredients truly makes this Roasted Zucchini Salad unforgettable. Each element brings its own flavor, texture, or splash of color—so don’t skip a thing if you want the full experience!

• Mini Potatoes (1.5 lb): Creamy and tender, they soak up all the roasted goodness—slice thin for crispiness or quarter for a heartier feel.
• Green Zucchini: Sliced thin, green zucchini roast into sweet, golden rounds with lovely caramelized edges.
• Yellow Zucchini: Adds bright color and subtle sweetness, balancing the green zucchini and potatoes.
• Fennel Bulb: Thinly sliced fennel roasts beautifully and gives a subtle anise flavor and crunch.
• Olive Oil: Don’t be shy—this is what makes all your veggies golden and irresistible.
• Frozen Peas: After a quick blanch, they add pop, color, and a touch of sweetness.
• Fresh Oregano (or dried): Earthy and fragrant, oregano layers on a summery herbal note—fresh is best, but dried works too!
• Toasted Flaked Almonds: Crunchy and nutty, they bring delightful texture to every forkful.
• For the Honey Mustard Dressing: Olive oil, wholegrain mustard, lemon (juice and zest), apple cider vinegar, honey, salt, and pepper round out the medley. This dressing is bright, tangy, and ever-so-slightly sweet.

Variations

The beauty of this Roasted Zucchini Salad is how easily you can make it your own. Swap out veggies, play with herbs, or toss in your favorite add-ins—the possibilities are endless and delicious!

• Add Cheese: Crumbled goat cheese or feta brings a creamy, tangy note that pairs perfectly with the roasted veggies.
• Go Vegan: Skip the honey and use maple syrup in the dressing to keep things plant-based but equally scrumptious.
• Mix Up the Herbs: Try fresh basil, dill, or parsley in place of oregano for a different herbal aroma.
• Extra Color: Toss in roasted red peppers, cherry tomatoes, or even thinly sliced red onion for a more vibrant salad.

How to Make Roasted Zucchini Salad

Step 1: Prep Your Oven & Veggies

Preheat your oven to 400ºF and line a large baking sheet with parchment paper or a silicone mat. This ensures easy cleanup and the crispiest edges. Meanwhile, slice the zucchini, fennel, and potatoes—use a mandoline for delicate, thin pieces or simply quarter the potatoes for rustic bites. Having everything prepped before you start makes the cooking process a breeze.

Step 2: Blanch Potatoes & Peas

Bring your kettle to a boil while you prep the vegetables, and use that piping hot water to blanch both the potatoes and the peas. The potatoes get a quick 7-10 minute bath in salted boiling water—just enough to soften them up but still keep them firm for roasting. While those cook, cover the peas with boiling water in a bowl for 5-8 minutes, then drain—easy multitasking!

Step 3: Roast the Veggies

Spread the blanched potatoes, zucchini slices, and fennel onto your prepared baking sheet. Drizzle generously with olive oil and sprinkle with salt. Roast the veggies for about 5 minutes, then give everything a gentle flip for even browning. Continue roasting for another 10 minutes or until golden and irresistibly tender.

Step 4: Make the Honey Mustard Dressing

While the vegetables are finishing in the oven, combine all dressing ingredients—olive oil, mustard, lemon juice and zest, apple cider vinegar, honey, salt, and pepper—in a small jar. Secure the lid and shake vigorously until emulsified. If making ahead, just give it another shake before pouring over your salad.

Step 5: Assemble and Garnish

Arrange the roasted veggies on a serving platter, then scatter over the blanched peas. Drizzle generously with your homemade dressing and crown it all with toasted flaked almonds and fresh oregano. Each layer adds its own flavor and crunch, transforming a few simple ingredients into a showstopper of a Roasted Zucchini Salad!

How to Serve Roasted Zucchini Salad

Garnishes

This salad is already a looker, but don’t hesitate to sprinkle a little extra lemon zest, a pinch more fresh oregano, or even a few edible flowers over the top for a truly festive finish. A final drizzle of good olive oil just before serving really makes those summer flavors shine through!

Side Dishes

Pair your Roasted Zucchini Salad with grilled chicken, seared salmon, or a simple frittata for a breezy meal. Want to keep things plant-based? Serve alongside a hearty lentil soup or crusty baguette—everyone will go home happy (and full!).

Creative Ways to Present

You can layer this salad family-style on a large platter for a rustic look, serve it in individual bowls for dinner parties, or even pile it into mason jars for a grab-and-go picnic. Don’t be afraid to get playful—the colors and textures make Roasted Zucchini Salad a natural conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Zucchini Salad keeps well in an airtight container in the fridge for up to 2 days. The flavors deepen as they mingle, and it’s delicious cold or at room temperature—just give everything a gentle toss before serving again.

Freezing

While zucchini and roasted potatoes don’t freeze well due to texture changes, you can freeze the dressing separately for up to 1 month. For best results, enjoy the salad fresh—or use leftovers in wraps and omelets, where texture is less of a concern!

Reheating

If you’d like to serve the salad warm, gently reheat the roasted vegetables in a skillet or oven at low heat just until warmed through. Add the almonds and fresh herbs just before serving to maintain their crunch and aroma.

FAQs

Final Thoughts

This Roasted Zucchini Salad is simple, stunning, and has become a staple in my kitchen for good reason. I hope you give it a try—let it brighten up your table and bring some deliciously vibrant flavors to your next meal!

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