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Roasted Zucchini, Potato, and Burrata Salad
INGRIDSTEVENS9Ingredients
70Minutes
520Calories
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Description
Real Simple
Ingredients
US|METRIC
4 SERVINGS
- 4 zucchini (cut into 1 1/2-inch pieces)
- 1 1/2 lb. yukon gold potatoes (small, quartered)
- 4 Tbsp. olive oil
- black pepper
- 6 cups watercress (trimmed)
- 1/4 cup pine nuts (toasted)
- 1/4 cup fresh basil leaves (torn)
- 8 oz. burrata (or fresh mozzarella, torn)
- 2 Tbsp. red wine vinegar
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Directions
- 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.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium720mg30% |
| Potassium1540mg44% |
| Protein24g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C130% |
| Calcium60% |
| Iron35% |
* 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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