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This roasted zucchini and apple salad is a unique and colorful medley of textures and flavors that you’ll be making again and again.
1 pound (450 grams) zucchini (2 medium/large), unpeeled
Tuscanini Olive Oil, for drizzling
Himalayan or kosher salt, for sprinkling
1 red apple, unpeeled, cubed
1 yellow apple, unpeeled, cubed
1/2 large mango, peeled and cubed
1/2 red pepper, diced
1 small red onion, diced
honeyed slivered almonds (optional but recommended), for garnish
2 tablespoons Tuscanini Olive Oil
1 tablespoon Gefen Vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Manischewitz Honey
1 cube Dorot Gardens Frozen Basil (see note)
1/4 teaspoon salt
black pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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.
Remove from oven and allow to cool before combining with the fruit and veggies in a medium-sized bowl.
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.
Garnish with slivered almonds if desired.
This salad tastes best when marinated in the fridge for one hour or more. It lasts in the fridge for a few days.
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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This was really good and included some of the simanim for Rosh Hashanah.