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Warm Potato & Acorn Squash Salad
Ready Time: 55min
Prep Time: 10min
Cook Time: 45min
Roasted veggies, fingerling potatoes, acorn squash, spinach, and arugula tossed with feta cheese, fresh herbs and olive oil come together to create a delicious salad.
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
Prep Time: 10min | Cook Time: 45min
Preheat the oven to 425°F.
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.
Roast for 40 to 45 minutes, or until the potatoes are fork tender.
Remove from the oven and allow to cool for 5 minutes.
In a large bowl, add the roasted vegetables, spinach/arugula mix, and feta. Toss lightly to combine.
5 years ago
This was delicious.....I loved the mixture of texture and wet dry heartiness of the salad....I loved the crushed pepper and rosemary....
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