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Roasted Zucchini and Pesto Salad

Elevate your next dinner party menu with a Roasted Zucchini and Pesto Salad. Combining tender, roasted zucchini, peppery arugula and homemade pesto, this elegant salad layers textures and fresh flavors for a dish that’s sure to impress.

See more: 15 Salad Recipes That Are Perfect for Spring

Rebecca Denton

Print Recipe

Makes: 4 servings, 1 cup pesto
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family

Ingredients

For the Roasted Zucchini:

2 ½ pounds zucchini, trimmed and halved lengthwise
⅓ cup olive oil
1 ½ teaspoon salt
1 teaspoon black pepper

For the Pesto:

½ pound fresh basil leaves
1 clove garlic, minced
¼ cup cashews
1 teaspoon salt
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons pecorino cheese, grated

For the Salad:

2-3 cups arugula
¼ red onion, thinly sliced
Zest of 1 lemon
4 ounces feta cheese, crumbled
Extra olive oil, for drizzling
Flaky sea salt, for serving

Instructions

For the zucchini: Set oven broiler to high. Line a baking sheet with aluminum foil and arrange the zucchini halves on top in a single layer with the cut side facing up. Drizzle zucchini with oil, then sprinkle with salt and pepper.
Broil zucchini for about 15 minutes, rotating the baking sheet halfway through. The zucchini should be golden but still slightly firm. Keep an eye on the zucchini while it cooks and reduce cooking time if necessary depending on your broiler.
For the pesto: In a food processor, blend together the basil, garlic, cashews and salt. With the food processor running, slowly stream in the oil and lemon juice. Once mixture comes together, add the pecorino and pulse to combine.
Transfer ⅓ cup of pesto to a medium bowl. Store the rest in an airtight container in the refrigerator for later use.
For the salad: To the bowl with the pesto, add the arugula, red onion and lemon zest. Toss well to completely combine.
Layer zucchini on a large serving platter. Top with the arugula mixture and crumbled feta. Drizzle with olive oil and sprinkle a pinch of flaky sea salt over the top. Serve immediately.