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Roasted Zucchini & Corn Salad with Green Goddess Dressing

Fresh, nutrient-rich Roasted Zucchini & Corn Salad tossed in a creamy, bright green goddess dressing.

Course Main Course, Salad, Side Dish
Keyword green goddess dressing, roasted zucchini and corn salad, vegetarian salad recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Salad

  • 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

Dressing

  • 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

Instructions

Prepare salad ingredients

  1. 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.

  2. 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

  1. 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.

  2. 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

  1. Once salad has cooled, toss in cotjia. Serve salad topped with green goddess dressing, enjoy!