Description
A vibrant and flavorful Roasted Zucchini Salad with mini potatoes, fennel, and peas, drizzled with a zesty honey mustard dressing and topped with toasted almonds. This salad is both satisfying and refreshing, perfect for any occasion.
Ingredients
Units
Scale
Zucchini Salad
- 1.5 lb (680g) bag of Mini Potatoes
- 1 large Green Zucchini, thinly sliced
- 1 large Yellow Zucchini, thinly sliced
- 1 fennel bulb, thinly sliced
- Olive oil, as needed
- 1 cup frozen peas, blanched in hot water
- 1/4 cup fresh oregano or 1 tablespoon dried Oregano
- 2/3 cup toasted flaked almonds
Honey Mustard Dressing
- 1/3 cup olive oil
- 1 tablespoon wholegrain Mustard
- 1 lemon, juiced and zested
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground peppercorns
Instructions
- Preheat the oven: Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Prepare potatoes: Slice or quarter the potatoes and blanch in boiling water.
- Blanch peas: Cover peas with boiling water and let sit for 5-8 minutes.
- Bake vegetables: Roast fennel, zucchini, and potatoes in the oven until golden and soft.
- Make dressing: Combine all dressing ingredients in a jar and shake well.
- Assemble salad: Arrange roasted vegetables on a platter, top with peas, dressing, almonds, and oregano.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Feel free to customize the salad with your favorite nuts or herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
