Salad Side Dish

Warm Potato & Acorn Squash Salad

  • Ready Time: 55min
    1 Review
  • Prep Time: 10min
    Cook Time: 45min
  • Potato Type: Fingerling
    Cuisine: American
  • Serves: 4
    Prep Method: Baked
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Description

Recipe by: Farmgirl Gourmet

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.

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
Prep Time: 10min | Cook Time: 45min

  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.

Nutrition

Calories275
Fat9g
Sodium673mg
Cholesterol7
Carbohydrates44g
Fiber5g
Protein8g
Potassium1335mg

1 Review

Heather Sos 11 months ago

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 11 months ago

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.

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