Looking for a fresh and vibrant dish that’s not only bursting with flavor but also packed with healthy ingredients? Look no further than our Pesto Zoodle Salad with Roasted Fennel & Tomatoes! This delightful Italian-inspired recipe combines the lightness of spiralized zucchini noodles with the rich, aromatic notes of roasted fennel and juicy cherry tomatoes, all brought together by a luscious pesto dressing. Whether you're a seasoned chef or a cooking novice, this dish is sure to impress your taste buds and elevate your dining experience. Ready to dive into a bowl of deliciousness that’s as easy to make as it is to savor? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium zucchinis, spiralized
- 1 bulb fennel, sliced
- 1 cup cherry tomatoes
- 1/2 cup pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the fennel and tomatoes, allowing them to caramelize and enhance their flavors.
- Prepare the vegetables: Rinse the zucchinis under cold water, then spiralize them using a spiralizer to create zoodles (zucchini noodles). Set the zoodles aside in a large mixing bowl.
- Slice the bulb of fennel into thin wedges, approximately 1/4 inch thick. Ensure that you remove any tough outer layers. Rinse the cherry tomatoes and set them aside.
- On a baking sheet, spread the sliced fennel and cherry tomatoes evenly. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss the vegetables gently to ensure they are well coated with the oil and seasoning.
- Roast the fennel and tomatoes in the preheated oven for about 20-25 minutes, or until the fennel is tender and slightly caramelized, and the tomatoes are bursting and juicy. Stir the vegetables halfway through the roasting time for even cooking.
- While the vegetables are roasting, prepare the pesto zoodle mixture. In the large bowl with the spiralized zucchinis, add 1/2 cup of pesto. Toss the zoodles until they are evenly coated with the pesto.
- Once the fennel and tomatoes are done roasting, remove them from the oven and let them cool for a few minutes. Then, add the roasted vegetables to the bowl with the pesto zoodles.
- Gently toss everything together until the zoodles are mixed with the roasted fennel and tomatoes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the Pesto Zoodle Salad warm or at room temperature. You can garnish with extra pesto or a sprinkle of grated Parmesan cheese if desired.
Tips
- Choose the Right Zucchini: Look for firm, medium-sized zucchinis for the best texture when spiralizing. Avoid oversized zucchinis as they tend to be more watery and less flavorful.
- Roasting Perfection: To achieve that perfect caramelization, make sure the fennel and tomatoes are spread out evenly on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Customize Your Pesto: While store-bought pesto is convenient, consider making your own for a fresher taste. You can also experiment with different nuts or herbs to create a unique flavor profile.
- Adjust to Your Taste: Feel free to add more or less pesto depending on your preference. If you love a little heat, consider adding a pinch of red pepper flakes to the zoodle mixture.
- Serving Suggestions: This salad can be served warm, but it also makes a fantastic cold dish for meal prep or picnics. Garnish with freshly grated Parmesan cheese or a sprinkle of pine nuts for added texture and flavor.
- Make It a Meal: For a heartier option, consider adding grilled chicken, shrimp, or chickpeas to the salad for extra protein.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 5mg
