Roasted zucchini, potato, and burrata salad recipe

Ingredients

• 4 zucchini, cut into 1½-inch pieces
• 1½ pounds small Yukon gold potatoes, quartered
• 4 tablespoons olive oil
• Kosher salt and black pepper
• 6 cups trimmed watercress
• ¼ cup pine nuts, toasted
• ¼ cup torn fresh basil leaves
• 8 ounces burrata (or fresh mozzarella), torn
• 2 tablespoons red wine vinegar

1. Toss the zucchini and potatoes with 3 tablespoons of the oil and ½ teaspoon each salt and pepper. Bake on a rimmed baking sheet at 375°F until tender, 25 to 30 minutes. Let cool.
2. Top the watercress with the pine nuts, basil, burrata, and roasted vegetables. Drizzle with the vinegar and the remaining tablespoon of oil. Season with ¼ teaspoon each salt and pepper.