Fresh, nutrient-rich Roasted Zucchini & Corn Salad tossed in a creamy, bright green goddess dressing.
Savory and delicious veggie-filled salad with roasted zucchini and corn, toasted walnuts, and cotija tossed with a bright & zesty green goddess dressing.
I’ve found my new favorite summer salad, and it’s with roasted veggies not fresh. Trust me, you want to try this recipe.
This salad contains roasted zucchini and corn, toasted walnuts, creamy cotija, and black beans. It’s paired with an incredibly tasty green goddess dressing filled with lots of fresh herbs, cashews, olive oil, capers, lemon, garlic, and honey.
How to make Roasted Zucchini & Corn Salad with Green Goddess Dressing:
Prepare salad ingredients
- Preheat oven to 450°F. To one half of a large baking sheet add chopped zucchini. Toss with olive oil and salt and pepper to taste. To the other half, add the corn. Roast for 20 minutes then transfer zucchini to a bowl and set aside. Roast corn for an additional 15 minutes until corn husks become dark and crispy (don’t worry, the corn underneath is not burnt). Remove corn from oven and cool until safe to touch.
- Remove husks and silk from corn. Cut corn kernels off cob into a large bowl. Add roasted zucchini, walnuts, and black beans. Don’t add cotija quit yet or it will melt with the warm veggies.
Dressing
- While salad is cooling, prepare the dressing. Start by blanching the herbs. Bring a medium pot of water to a boil. Drop the herbs (one at at a time) into boiling water for 15 seconds. Fish them out with tongs or fine mesh strainer. Immediately transfer to ice water for a few seconds, remove, and dab with a paper towel to dry.
- Add blanched herbs to a high-speed blender along with remaining ingredients, except water. Adjust taste with more salt and pepper, if needed. Blend in ~¼ cup water at a time until dressing is a pourable consistency. Transfer dressing to a glass jar with a lid, set aside.
Assemble
- Once salad has cooled, toss in cotjia. Serve salad topped with green goddess dressing, enjoy!
Why you’ll love this Roasted Zucchini & Corn Salad with Green Goddess Dressing:
- Simple and easy to make
- Nutrient-rich – healthy fats, complex carbs, fiber, and protein
- Perfect summer dish
- Vegetarian and can easily be made vegan
- Oh so delicious!
Frequently Asked Questions:
How can I make this recipe vegan?
Just omit the cotija or sub with vegan feta!
Can I substitute with other veggies or nuts?
Yes, of course! Feel free to substitute the zucchini with another vegetable. I still recommend adding the corn, as it adds a delicious sweetness to the dish. You can substitute the walnuts for other nuts, such as almonds, pecans, etc.
If you’re looking for more summer salad recipes, you’ll also love this Vegan Pesto Pasta Salad, this Roasted Broccoli & Farro Salad, and this Roasted Lemon & Feta Pasta Salad.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fresh, nutrient-rich Roasted Zucchini & Corn Salad tossed in a creamy, bright green goddess dressing.
- 1 tbsp olive oil
- 3 medium zucchinis, cut into chunks (see photos above for reference)
- 3 ears of corn, husks intact
- ½ cup toasted walnuts
- ⅓ cup cotija
- 1-15 oz can black beans, drained and rinsed
- Kosher salt
- Freshly cracked black pepper
- 1 bunch fresh cilantro, tough stems removed (tender stems ok)
- 1 bunch fresh basil
- ½ bunch fresh parsley, tough stems removed (~1 cup)
- ½ cup raw cashews (soaked in boiling water for 30 minutes)
- ¼ cup olive oil
- 2 tbsp whole capers
- 1 tsp honey
- ¾-1 tsp kosher salt
- 2 cloves fresh garlic
- Juice from ½ lemon
- ½ tsp lemon zest
- Freshly cracked black pepper
- ¼-⅓ cup water, to thin
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Preheat oven to 450°F. To one half of a large baking sheet add chopped zucchini. Toss with olive oil and salt and pepper to taste. To the other half, add the corn. Roast for 20 minutes then transfer zucchini to a bowl and set aside. Roast corn for an additional 15 minutes until corn husks become dark and crispy (don't worry, the corn underneath is not burnt). Remove corn from oven and cool until safe to touch.
-
Remove husks and silk from corn. Cut corn kernels off cob into a large bowl. Add roasted zucchini, walnuts, and black beans. Don't add cotija quit yet or it will melt with the warm veggies.
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While salad is cooling, prepare the dressing. Start by blanching the herbs. Bring a medium pot of water to a boil. Drop the herbs (one at at a time) into boiling water for 15 seconds. Fish them out with tongs or fine mesh strainer. Immediately transfer to ice water for a few seconds, remove, and dab with a paper towel to dry.
-
Add blanched herbs to a high-speed blender along with remaining ingredients, except water. Adjust taste with more salt and pepper, if needed. Blend in ~¼ cup water at a time until dressing is a pourable consistency. Transfer dressing to a glass jar with a lid, set aside.
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Once salad has cooled, toss in cotjia. Serve salad topped with green goddess dressing, enjoy!
