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Roasted Zucchini and Apple Salad


This roasted zucchini and apple salad is a unique and colorful medley of textures and flavors that you’ll be making again and again.


Prepare the Roasted Zucchini and Apple Salad

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Cut zucchini lengthwise into spears and then crosswise into cubes. Lay on a baking sheet lined with Gefen Parchment Paper. Drizzle with olive oil and sprinkle with the salt of your choice. Roast for 20 minutes, mixing occasionally.
3. Remove from oven and allow to cool before combining with the fruit and veggies in a medium-sized bowl.

Prepare Dressing

1. Place all dressing ingredients in a small microwaveable bowl. Microwave for a few seconds and mix until blended. Pour over salad and stir until fully coated.
2. Garnish with slivered almonds if desired.
3. This salad tastes best when marinated in the fridge for one hour or more. It lasts in the fridge for a few days.


I often use Granny Smith apples for baking because they keep their shape and structure well, but I do like to vary them too. For eating, Pink Lady is my favorite!


The basil taste is very subtle but adds an amazing depth of flavor, and pairs very well with the fruit in this salad. You can swap it for parsley, but then it’ll be just okay instead of wow!


Props and Styling by Goldie Stern
Photography by Felicia Perretti