Warm Potato & Acorn Squash Salad – Munch Madness

Warm Potato & Acorn Squash Salad - farmgirlgourmet.comI am so excited to be a part of the Kitchen PLAY and Knuckle Salad Munch Madness challenge that’s sponsored by US Potatoes – did you see the awesome badge on my sidebar?  This challenge is all about potatoes where 8 food bloggers will create healthy, light recipes, perfect for spring and then the fun part begins.  Those 8 recipes will go through a “March Madness” type bracketing playoff (see the infographic below) and one foodie will rein supreme.  Will it be me?  I sure hope so!

Click here to vote for this salad!

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As soon as spring weather hits, I am all about warm potato salads using my barbecue wok, but since it’s still pretty cold out, I roasted the veggies in the oven instead.  I used a bag of mixed fingerling potatoes, acorn squash and spinach & arugula mix.  Tossed in some reduced fat feta cheese, fresh herbs, some heart healthy olive oil and a large pinch of red pepper flakes and the end result was a healthy side or lunch salad.

Warm Potato Salad - farmgirlgourmet.com

Potatoes have gotten a bad rep over the years as being a good for nothing starch, but did you know that one medium potato has more potassium then bananas, spinach or even broccoli?  It’s true!  See other great potato facts at http://www.potatogoodness.com/nutrition.

Warm Potato & Acorn Squash Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 4 Servings

Warm Potato & Acorn Squash Salad

Ingredients

  • 1 28 ounce bag mixed fingerling potatoes, cut into bite sized pieces
  • 1/2 Acorn squash, peeled, seeds removed and diced
  • 2 tablespoons light olive oil
  • 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 & arugula mix (or one or the other)
  • 1/4 cup reduced-fat feta cheese, crumbled

Instructions

  1. Preheat oven to 425. Add a teaspoon of olive oil to a large baking dish and add the potatoes, squash, rosemary, salt, pepper, crushed red pepper flakes and remaining olive oil. Toss lightly to coat. Roast for 40-45 minutes, or until the potatoes are fork tender. Remove from the oven and allow to cool for 5 minutes.
  2. In a large bowl, add the potatoes, spinach/arugula mix and feta. Toss lightly to combine. Serve immediately.
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Disclaimer: This was a sponsored post by Kitchen PLAY & the US Potato Board.  All opinions are my own.

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