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Warm Potato & Acorn Squash Salad

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Potato Type: Fingerling
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

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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

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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.

Nutrition Facts Per Serving

Calories

275

Fat

9g

Sodium

673mg

Cholesterol

7g

Vitamin C

82mg

Carbohydrates

44g

Fiber

5g

Protein

8g

Potassium

1335mg

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