Mediterranean Roasted Zucchini and Corn Salad with Green Goddess Dressing
This salad combines roasted zucchini and charred corn with vibrant herbs, crisp greens, and a creamy homemade green goddess dressing. It’s a refreshing Mediterranean-style dish full of texture and color — perfect for summer or any time you crave a bright, healthy meal.
⏱️ Time
Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes
Ingredients
For the Roasted Veggies:
2 medium zucchinis, cut into half-moons
2 ears corn (or 1½ cups corn kernels, fresh or frozen)
1 tbsp olive oil
½ tsp smoked paprika (optional)
½ tsp garlic powder
Salt and black pepper, to taste
For the Salad:
2 cups arugula, baby spinach, or mixed greens
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp chopped parsley or basil
¼ cup crumbled feta or shaved parmesan (optional)
For the Green Goddess Dressing:
½ cup Greek yogurt (or avocado for vegan option)
¼ cup olive oil
2 tbsp lemon juice
2 tbsp fresh parsley
2 tbsp fresh basil or cilantro
1 tbsp fresh dill or mint
1 garlic clove
Salt and pepper, to taste
1–2 tbsp water (to thin, if needed)
Instructions
Step 1: Roast the Veggies
1. Preheat oven to 425°F (220°C).
2. Toss zucchini and corn kernels (or whole ears) with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 15–20 minutes, tossing halfway, until lightly browned and tender.
If using whole ears of corn, slice off kernels after roasting.
Step 2: Make the Green Goddess Dressing
1. In a blender or food processor, combine yogurt, olive oil, lemon juice, herbs, garlic, salt, and pepper.
2. Blend until creamy and smooth.
3. Add a splash of water if you prefer a thinner texture.
Step 3: Assemble the Salad
1. In a large bowl, combine roasted zucchini, corn, greens, cherry tomatoes, and onion.
2. Drizzle generously with the green goddess dressing.
3. Toss lightly to coat.
4. Top with feta and parsley for garnish.
Notes & Tips
Add crunch: Sprinkle roasted nuts or seeds like almonds or pumpkin seeds.
For extra protein: Add grilled chicken, shrimp, or chickpeas.
Vegan option: Use avocado instead of yogurt and skip the cheese.
Make ahead: Roast veggies and prep dressing ahead — assemble just before serving.
❓ frequently asked questions FAQ
Q: Can I grill the veggies instead of roasting?
A: Absolutely! Grilled zucchini and corn add an amazing smoky flavor to this salad.
Q: How long does the dressing last?
A: Up to 4–5 days in the refrigerator in a sealed container.
Q: Can I serve this warm?
A: Yes — it’s delicious warm right after roasting or chilled for a refreshing meal.
Nutrition information
Calories: ~350 kcal
Protein: 11g
Carbs: 28g
Fat: 22g
Fiber: 5g