There’s something magical about the marriage of fresh, colorful, and nutritious ingredients bringing summer’s bounty to your table. Imagine a dish that captures the essence of sunny days and light, invigorating meals. Enter the Roasted Zucchini & Corn Salad with Green Goddess Dressing — a vibrant salad that combines the wholesome goodness of roasted vegetables with a creamy, herb-filled dressing that sings with flavor. Not only does it offer a delightful texture play, but it also serves as a perfect side dish or even a standalone meal, thanks to the inclusion of hearty black beans and nuts.
What truly makes this salad a showstopper is the balance of flavors and textures. The sweetness of roasted corn mingles harmoniously with the mild and tender zucchini, while the walnuts add a delightful crunch. The black beans boost the protein content, making it filling yet light. The signature touch lies in the Green Goddess dressing, a concoction of cashews, fresh herbs, and zesty lemon—the kind of dressing that coats each ingredient with a luscious, aromatic richness that elevates the entire dish.
Ideal for summer picnics, barbecues, or a refreshing weeknight dinner, this salad is not only healthy but incredibly satisfying. With such a versatile recipe, it’s easy to love and even easier to customize with what’s seasonally available or already in your pantry. It’s the epitome of summer’s finest produce all in one bowl, ready to bring joy to your dining experience.
Why You’ll Love This Roasted Zucchini & Corn Salad with Green Goddess Dressing
- Flavor Explosion: Each bite delivers a delightful blend of roasted, herbal, and nutty flavors.
- Healthy and Nutritious: Packed with fiber, protein, and healthy fats, this salad is a nutritional powerhouse.
- Versatile: Easily adaptable to what you have on hand or prefer, making it a go-to recipe for any occasion.
- Quick Preparation: With just a bit of roasting and blending, you have a gourmet salad ready to impress.
Preparation Phase & Tools to Use
Before you start, ensure your kitchen is well-prepared for a smooth cooking process. Preheat your oven to 450°F (230°C) to get a head start on roasting the vegetables. For this recipe, you’ll need a large baking sheet for the zucchini and corn, a blender or food processor for the Green Goddess dressing, and a sharp knife for chopping.
The preparation space should be clear for easy access to ingredients and utensils. Make sure your chopping board is sturdy for safe cutting of the zucchinis and other equipment needed include measuring cups for precise ingredient portions, and a large mixing bowl where all ingredients will be combined into the final salad.
Ingredients
- 3 medium zucchinis, chopped into chunks
- 3 ears corn, husks on
- 1 tbsp olive oil
- ½ cup toasted walnuts
- ⅓ cup crumbled cotija cheese
- 1 (15 oz) can black beans, drained and rinsed
- Kosher salt and black pepper, to taste
- For the Green Goddess Dressing:
- ½ cup raw cashews (soaked in boiling water for 30 mins)
- 1 bunch fresh cilantro (tender stems ok)
- ½ bunch fresh parsley (~1 cup, tough stems removed)
- 1 bunch fresh basil
- 2 tbsp whole capers
- 2 cloves garlic
- ¼ cup olive oil
- Juice of ½ lemon
- 1 tsp honey
- ½ tsp lemon zest
- ¾–1 tsp kosher salt
- Freshly ground black pepper
- ¼–⅓ cup water, to thin
Instructions
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 450°F (230°C). On a large baking sheet, place the chopped zucchini on one half. Toss the zucchini with olive oil, kosher salt, and freshly ground black pepper, ensuring each piece is well-coated. On the other half of the baking sheet, place the whole corn, husks on. This method allows for even roasting and enhances the corn’s natural sweetness.
Step 2: Roasting Time
Roast the zucchini and corn in the preheated oven for about 20 minutes. After 20 minutes, remove the zucchini to prevent over-roasting while leaving the corn to continue roasting for an additional 15 minutes. This extended time caramelizes the corn while keeping the kernels juicy and flavorful.
Step 3: Cool and Compile
Once done, remove the corn from the oven and allow it to cool slightly. Once cool enough to handle, carefully remove the husks and silk. With a knife, cut the kernels off the cob and place them into a large bowl. Add in the roasted zucchini, toasted walnuts, and drained black beans. Wait for the vegetables to cool completely before folding in the crumbled cotija cheese, ensuring the cheese retains its texture.
Variations
- Protein: Add grilled chicken or shrimp for a heartier meal.
- Vegetables: Mix in some cherry tomatoes or peppers for added color and flavor.
- Spices: Experiment with smoked paprika or cumin for a smokier, warmer flavor profile.
Cooking Notes
- Ensure the cashews are soaked for at least 30 minutes to allow for a smoother dressing.
- For a consistently creamy dressing, blend for at least 2 minutes until the mixture is smooth.
Serving Suggestions
- Serve alongside grilled meat or fish for a complete summer meal.
- Pair with a chilled white wine for a refreshing dinner.
Tips
- Use fresh herbs for the dressing to maximize flavor.
- Adjust the dressing’s thickness by varying the amount of water added.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 300 calories per serving
- Protein: 8g
- Sodium: 400mg
FAQs
What can I use instead of cotija cheese?
You can substitute cotija cheese with feta cheese for a similar texture and flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days.
Can I make the salad ahead of time?
Yes, prepare all elements in advance and combine them just before serving to maintain freshness.
What’s the best way to toast walnuts?
Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
Conclusion
The Roasted Zucchini & Corn Salad with Green Goddess Dressing is not only a celebration of summer’s finest produce but also a testament to how simple ingredients can come together to create a wonderfully flavorful dish. The dressing, imbued with fresh herbs, adds a refreshing zing that enlivens the taste buds. Whether you’re a seasoned cook or a kitchen novice, this recipe offers a rewarding experience and a delicious outcome. Why not try it with different variations, and let us know in the comments how you personalized your salad? Share the love with friends and family, and encourage them to explore their creativity with this adaptable recipe.
Print
Roasted Zucchini & Corn Salad with Green Goddess Dressing
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A vibrant salad of roasted vegetables with a creamy dressing.
Ingredients
- 3 medium zucchinis, chopped into chunks
- 3 ears corn, husks on
- 1 tbsp olive oil
- ½ cup toasted walnuts
- ⅓ cup crumbled cotija cheese
- 1 (15 oz) can black beans, drained and rinsed
- Kosher salt and black pepper, to taste
- For the Green Goddess Dressing:
- ½ cup raw cashews (soaked in boiling water for 30 mins)
- 1 bunch fresh cilantro (tender stems ok)
- ½ bunch fresh parsley (~1 cup, tough stems removed)
- 1 bunch fresh basil
- 2 tbsp whole capers
- 2 cloves garlic
- ¼ cup olive oil
- Juice of ½ lemon
- 1 tsp honey
- ½ tsp lemon zest
- ¾–1 tsp kosher salt
- Freshly ground black pepper
- ¼–⅓ cup water, to thin
Instructions
- Start by preheating your oven to 450°F (230°C). On a large baking sheet, place the chopped zucchini on one half. Toss the zucchini with olive oil, kosher salt, and freshly ground black pepper, ensuring each piece is well-coated. On the other half of the baking sheet, place the whole corn, husks on.
- Roast the zucchini and corn in the preheated oven for about 20 minutes. After 20 minutes, remove the zucchini to prevent over-roasting while leaving the corn to continue roasting for an additional 15 minutes.
- Once done, remove the corn from the oven and allow it to cool slightly. Once cool enough to handle, carefully remove the husks and silk. Cut the kernels off the cob and place them into a large bowl. Add in the roasted zucchini, toasted walnuts, and drained black beans. Wait for the vegetables to cool completely before folding in the crumbled cotija cheese.
Notes
Ensure that cashews are soaked for at least 30 minutes for a smoother dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
Nutrition
- Calories: 300 kcal
- Sodium: 400 mg
- Protein: 8 g