Roasted Zucchini Salad Recipe

This Roasted Zucchini Salad is the kind of vibrant, crowd-pleasing salad that transforms any meal into something special. Packed with golden roasted potatoes and zucchini, crisp fennel, sweet peas, crunchy almonds, and tossed in a zippy honey-mustard dressing, it’s bursting with flavors and gorgeous summer colors. If you’re looking for a new favorite for gatherings or just a fresh way to enjoy your veggies, you’re going to love every bite of this irresistible salad!

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Ingredients You’ll Need

I adore how this Roasted Zucchini Salad uses just a handful of everyday ingredients to create something truly memorable. Each ingredient brings its own special taste or texture to the mix, so don’t skip anything if you can help it—it’s the team effort that makes this salad shine!

• Mini Potatoes (1.5 lb): Roasting these brings out their creamy insides and crispy edges; slice thinly for the ultimate golden crunch or keep chunky if you love a tender bite.
• Green Zucchini: Sliced thin for quick, even roasting and lovely ribbons of color throughout your salad.
• Yellow Zucchini: Adds sunshine brightness and a subtle sweet contrast to the salad mix.
• Fennel Bulb: Its fresh, slightly anise flavor gives an aromatic crunch that’s just unbeatable with roasted veggies.
• Olive Oil: For roasting and richness—use whatever good olive oil you have, as its flavor really comes through.
• Frozen Peas (blanched): A pop of sweet green! Blanching keeps them tender but still vibrant and not mushy.
• Fresh or Dried Oregano: Adds herbal depth; fresh is extra fragrant, but dried works beautifully in a pinch.
• Toasted Flaked Almonds: For irresistible crunch and nutty warmth—don’t skip toasting, it makes a world of difference!
• Honey Mustard Dressing (olive oil, wholegrain mustard, lemon juice and zest, apple cider vinegar, honey, salt & pepper): Zesty, tangy, and a little sweet—this dressing brings everything together in the most delicious way.

Variations

One of the best things about Roasted Zucchini Salad is how flexible it is! You can tweak it a bunch of ways depending on what’s in your fridge or your dietary needs—get creative and make it your own.

• Add Cheese: Try crumbled feta or shaved parmesan for a salty, creamy twist that plays off the veggies beautifully.
• Make It Vegan: Simply swap the honey for agave or maple syrup in the dressing—still sweet and tangy!
• Packed with Greens: Add a handful of arugula or baby spinach just before serving for extra freshness and color.
• Switch Up The Nuts: Use pistachios, walnuts, or pine nuts if you’re out of almonds—the crunch factor still shines!

How to Make Roasted Zucchini Salad

Step 1: Prep and Preheat

Start by cranking your oven up to 400ºF and lining a big sheet pan with parchment or a silicone mat—easy cleanup, always! Meanwhile, start boiling water in your kettle while you prep the potatoes and veggies, making sure everything’s ready to go and the timing works in your favor.

Step 2: Slice and Blanch Potatoes

Next, decide how you’d like your potatoes—thin slices for extra crispiness, or quarters for creamy tenderness. Give them a quick rinse, then drop them into a pot. Cover with freshly boiled water from the kettle, add a little salt, and let them bubble just until half-cooked—tender, but still firm. This makes them roast up perfectly without falling apart.

Step 3: Blanch the Peas

While the potatoes are working away, pour some boiling water over your frozen peas in a heatproof bowl. Cover and let them sit until they’re just bright green and tender—about 5 to 8 minutes. Drain to keep them perfectly plump and sweet.

Step 4: Roast the Veggies

Add all your prepped potatoes, zucchini, and fennel to the lined baking sheet. Drizzle generously with olive oil and sprinkle with salt. Give everything a good toss, then spread it out in an even layer. Roast for 5 minutes, flip to get even browning, and roast for about 10 more minutes until everything is golden and tender.

Step 5: Shake Up the Dressing

For your honey mustard dressing, simply add all the ingredients to a small jar with a tight-fitting lid. (I find this so fun and satisfying!) Shake vigorously until you get a glossy, well-emulsified dressing with little specks of mustard and lemon.

Step 6: Assemble and Serve

To assemble, spread your gorgeous roasted veggies out on a big platter. Sprinkle over the blanched peas, then drizzle generously with dressing. Finish with a shower of toasted almonds and scatter fresh oregano leaves over the top. With those layers, this Roasted Zucchini Salad is as stunning as it is delicious!

How to Serve Roasted Zucchini Salad

Garnishes

I love giving this salad a flourish with plenty of fresh oregano, a final drizzle of good olive oil, and maybe a little extra lemon zest for a sunny hit on top. If you’ve added feta or parmesan, sprinkle just before serving so it stays creamy and intact.

Side Dishes

This Roasted Zucchini Salad stands on its own as a hearty lunch, but it’s also wonderful next to grilled salmon, roast chicken, or juicy lamb skewers. Pair it with crusty sourdough or a slice of focaccia to soak up any extra dressing—it’s that good!

Creative Ways to Present

For a showstopping presentation, arrange the roasted veggies in elegant concentric circles on a platter, layering the greens and almonds on top. Or, serve in individual wide bowls with an extra swirl of dressing and herbs for a restaurant-style feel. For summer gatherings, try serving it family-style picnic fashion, right off the sheet pan!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Zucchini Salad will keep beautifully in the fridge for up to two days. Place any extras in an airtight container—just store the dressing separately, if possible, to keep everything fresh and crisp.

Freezing

Because the salad features tender roasted veggies and potatoes, freezing is not recommended—it can make the textures unappealing once thawed. For best flavor and crunch, always enjoy Roasted Zucchini Salad freshly made or store just in the refrigerator for short periods.

Reheating

If you prefer your salad warm, you can gently reheat the roasted vegetables in a skillet over medium heat or on a baking sheet in a low oven. Add the fresh parsley, dressing, and almonds after warming to keep everything lively and crisp.

FAQs

Final Thoughts

If you’re on the hunt for something that’s as beautiful as it is delicious, you really can’t go wrong with Roasted Zucchini Salad. It’s packed with bright flavors, satisfying textures, and versatile enough to fit any occasion. Give it a try and let it become your go-to summer salad—I can’t wait to hear how you make it your own!

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