Roasted Zucchini, Potato, and Burrata Salad

zucchini-potato-burrata-salad
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 518 calories
    • Fat 33 g
    • Sat Fat 10 g
    • Cholesterol 40 mg
    • Sodium 581 mg
    • Protein 19 g
    • Carbohydrate 39 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 398 mg

Heat oven to 375° F.

Toss the zucchini, potatoes, 3 tablespoons of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Bake (without tossing) until the vegetables are tender, 25 to 30 minutes. Let cool.

Serve the watercress topped with the pine nuts, basil, the roasted vegetables, and Burrata. Drizzle with the vinegar and the remaining tablespoon of oil. Season with ¼ teaspoon each salt and pepper.

Ingredients

  1. Check 4 zucchini, cut into 1 1/2-inch pieces
  2. Check 1 1/2 pounds small Yukon gold potatoes, quartered
  3. Check 4 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 6 cups trimmed watercress
  6. Check 1/4 cup pine nuts, toasted
  7. Check 1/4 cup torn fresh basil leaves
  8. Check 8 ounces burrata (or fresh mozzarella), torn
  9. Check 2 tablespoons red wine vinegar

Directions

  1. Heat oven to 375° F.
  2. Toss the zucchini, potatoes, 3 tablespoons of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Bake (without tossing) until the vegetables are tender, 25 to 30 minutes. Let cool.
  3. Serve the watercress topped with the pine nuts, basil, the roasted vegetables, and Burrata. Drizzle with the vinegar and the remaining tablespoon of oil. Season with ¼ teaspoon each salt and pepper.