Description
This Roasted Zucchini Salad is a delightful mix of flavors and textures, featuring roasted vegetables, toasted almonds, and a tangy honey mustard dressing. Perfect as a side dish or a light main course.
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 each of salt & freshly ground peppercorns
Instructions
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Prepare your potatoes: Slice the potatoes with a mandoline or quarter them.
- Heat a kettle: Boil water in the kettle.
- Blanch the Potatoes: Cook in salted water until half cooked.
- Blanch the peas: Cook in boiling water for 5-8 minutes.
- Fill the baking sheet: Add fennel, zucchini, and potatoes. Drizzle with olive oil and salt. Bake until golden.
- Prepare the dressing: Combine all dressing ingredients in a jar and shake well.
- Assemble the salad: Arrange roasted vegetables on a platter. Top with peas, dressing, almonds, and oregano.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
