Warm Potato & Acorn Squash Salad - Featured Recipe - CookingDistrict.com
Featured Recipes

Warm Potato & Acorn Squash Salad

Photo courtesy Farmgirl Gourmet/United States Potato Board
This recipe, courtesy of Farmgirl Gourmet, was part of the Munch Madness Kitchen Play Challenge.
Categories: Salads, Side Plates, Vegetables, Vegetarian
Portions:
4
Photo courtesy Farmgirl Gourmet/United States Potato Board
Step 1
2 tbsp • Light olive oil, divided
28 oz • Mixed fingerling potatoes, cut into bite-sized pieces
1/2 • Acorn squash, peeled, seeds removed, and diced
3 • Rosemary sprigs • leaves only
1 tsp • Sea salt
1 tsp • Freshly ground pepper
1/2 tsp • Crushed red pepper flakes
1 • large handful spinach and arugula mix (or one or the other)
1/4 cup • crumbled reduced-fat feta cheese
Preheat the oven to 425F.

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.

Serve immediately.
Nutritional Analysis
Calories275 
Protein8g
32
12%
Carbs44g
176
64%
Fat9g
81
29%
Cholesterol7mg 
Sodium673mg 
Information is on a per portion basis.
Notes

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