☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Warm Potato & Acorn Squash Salad

1 Review

Share this

Print Recipe
Total Time55 Mins
Prep Time10 Mins
Cook Time45 Mins
ServingsServes 4
Potato Type: Fingerling
Cuisine: American
Prep Method: Baked

Dish

SaladSide Dish

Prep Time

10 Mins

Cook Time

45 Mins

Serving

Serves 4

Ingredients

  • 2 Tablespoons light olive oil, divided
  • 1 (28-ounce) bag mixed fingerling potatoes, cut into bite-sized pieces
  • 1/2 acorn squash, peeled, seeds removed, and diced
  • 3 sprigs fresh rosemary, leaves only
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large handful spinach and arugula mix (or one or the other)
  • 1/4 cup crumbled reduced-fat feta cheese

Preparation

  1. Preheat the oven to 425°F.
  2. Add 1 teaspoon of the oil to a large baking dish and add the potatoes, squash, rosemary, salt, pepper, red pepper flakes, and remaining oil. Toss lightly to coat.
  3. Roast for 40 to 45 minutes, or until the potatoes are fork tender.
  4. Remove from the oven and allow to cool for 5 minutes.
  5. In a large bowl, add the roasted vegetables, spinach/arugula mix, and feta. Toss lightly to combine.
  6. Serve immediately.

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Heather Sos

This was delicious.....I loved the mixture of texture and wet dry heartiness of the salad....I loved the crushed pepper and rosemary....Read Full Review

×

Heather Sos

This was delicious.....I loved the mixture of texture and wet dry heartiness of the salad....I loved the crushed pepper and rosemary. It was a great way to use both my purple potatoes and my acorn squash.

Recipe By: Farmgirl Gourmet

Visit Website

Nutrition Facts Per Serving

Calories

275

Fat

9g

Sodium

673mg

Cholesterol

7mg

Vitamin C

82mg

Carbohydrates

44g

Fiber

5g

Protein

8g

Potassium

1335mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Salad Recipes You'll Enjoy

Warm Bacon and Greens Potato Salad Mediterranean Spiralized Potato Salad Grilled Fingerling Potatoes with Green Chili Vinaigrette, Red Quinoa and Radish