Step 1: Prep and Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, arrange the cherry tomatoes, zucchini slices, bell pepper strips, and red onion wedges.
3. Drizzle with 1 tablespoon of olive oil, sprinkle with dried Italian herbs, and season with salt and pepper.
4. Toss the vegetables to coat them evenly and spread them out in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Maple Dijon Vinaigrette

1. In a small bowl, whisk together 3 tablespoons of olive oil, Dijon mustard, maple syrup, apple cider or balsamic vinegar, and minced garlic.
2. Season with salt and pepper to taste, and whisk until the mixture is well combined and smooth.

Step 3: Assemble the Salad

1. In a large serving bowl or platter, arrange a bed of baby spinach or arugula.
2. Layer the slightly cooled roasted vegetables over the greens.

Step 4: Add the Burrata

1. Gently tear the burrata into pieces (if using large burrata) and distribute evenly over the salad.
2. If using small burrata balls, place them whole on top of the roasted vegetables.

Step 5: Dress the Salad and Garnish

1. Drizzle the salad generously with the maple Dijon vinaigrette.
2. Garnish with fresh basil leaves for added flavor and a pop of color.
3. Serve immediately, allowing the burrata to melt slightly over the warm vegetables for a creamy, luxurious texture.