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Roasted Zucchini, Potato and Burrata Salad
THE WASHINGTON POST10Ingredients
55Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. burrata cheese (may substitute fresh mozzarella)
- 3 medium zucchini (11 to 14 ounces total)
- 1 lb. yukon gold potatoes (or small Dutch gold)
- 3 Tbsp. virgin olive oil (extra-)
- 1/2 tsp. kosher salt (plus more as needed)
- 1/2 tsp. freshly ground black pepper (plus more as needed)
- 1/4 cup pine nuts
- 12 oz. mixed greens (such as watercress or dandelion, plus mache, lamb's lettuce; about 6 cups total)
- 1/4 cup basil leaves (packed)
- 2 Tbsp. sherry vinegar (may substitute red wine vinegar)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium810mg34% |
| Potassium1150mg33% |
| Protein21g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A130% |
| Vitamin C90% |
| Calcium50% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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