This creamy, fresh, and tangy summer salad will be your new favorite side dish. It features char-broiled vegetables tossed with baby arugula, goat cheese, and fresh cherry tomatoes.
Provided by Tikeyah Whittle
Categories Sides
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the oven to high broil.
- On a rimmed baking sheet, arrange the zucchini, bell pepper, red onion, and corn. Drizzle with the olive oil and season with the salt and pepper.
- Broil the vegetables for 8-10 minutes, until softened and nicely charred in spots. Remove from the oven and let vegetables cool enough to handle, about 20 minutes.
- While the vegetables cool, make the dressing: In a blender or food processor, combine the olive oil, lemon juice, basil, honey, pepper, salt, and garlic and blend until fully combined and bright green in color. Transfer to a bowl or jar, cover with plastic wrap, and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 3 days.
- Once the vegetables have cooled, cut the corn kernels from the cobs and cut the onion quarters into small pieces. Add to a large bowl with the remaining charred vegetables and the baby arugula, cherry tomatoes, and goat cheese. Drizzle with several spoonfuls of the dressing and toss well.
- Serve the salad with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 612 calories, Carbohydrate 35 grams, Fat 50 grams, Fiber 5 grams, Protein 12 grams, Sugar 16 grams
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