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!


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


  • 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


  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.


Disclaimer: This was a sponsored post by Kitchen PLAY & the US Potato Board.  All opinions are my own.
  • laurasmess
    May 9, 2013 at 1:58 am

    Wah, I have no idea what an acorn squash is?! We have butternut pumpkins over here that look similar but… hm. Your salad looks so gorgeous though. Perfect for between seasons!

  • Kaufmann Mercantile - Black Walnut Trencher Review
    March 20, 2013 at 9:41 am

    […] too beautiful to use.  The versatility of this board is amazing.  One side is completely flat for cutting anything your heart desires and the other is slopped with a ridge for collecting juices when cutting things like a succulent […]

  • Munch Madness 2013: Leaving it on the Field | Knuckle Salad
    March 17, 2013 at 8:29 am

    […] Warm Potato & Acorn Squash Salad […]

  • marly
    March 14, 2013 at 6:26 am

    As a vegetarian, I always got stuck next to the potato salad at family picnics. It got tiresome after awhile. But let me tell you something – this is one potato salad I would never grow tired of. Love it!

  • Brenda @ a farmgirl's dabbles
    March 12, 2013 at 9:22 pm

    Oh my goodness, Heather – what a gorgeous salad. I love it!!

  • Angie
    March 12, 2013 at 1:56 pm

    This is a great idea, warm salads! Perfect for spring!

  • juliajolliff
    March 12, 2013 at 1:55 pm

    The colors in this salad look just beautiful. Sounds like a delicious salad.

  • Erika @ The Hopeless Housewife
    March 12, 2013 at 10:49 am

    Such a gorgeous salad!

  • Laura (Tutti Dolci)
    March 12, 2013 at 8:56 am

    This is my favorite kind of potato salad – warm and mayo-free!

  • Marnely Rodriguez-Murray
    March 11, 2013 at 8:39 pm

    At times, I love potato salad over bacon and Nutella together. I could eat my weight in it and I love this version1

  • Stephie @ Eat Your Heart Out
    March 11, 2013 at 8:37 pm

    Oh my, this just looks positively divine!

  • Milisa Armstrong
    March 11, 2013 at 7:24 pm

    This looks so wonderful! Comforting and totally delish! You are going to do well in this competition!

  • Kate | Food Babbles
    March 11, 2013 at 2:34 pm

    This salad is simply gorgeous! Your recipe will most definitely be stiff competition. I’ll certainly be making this. It sounds light but so flavorful and I love the toss of feta in there too. Lovely!

    • FarmgirlGourmet
      March 11, 2013 at 5:39 pm

      Thank you Kate. I haven’t made the rounds yet, but I’m sure your contribution is deeeeelish. Thanks for popping in and commenting. xo ~H

  • Bake Your Day
    March 11, 2013 at 11:41 am

    What a fun way to participate in March Madness…I’ve never been a big basketball fan 🙂 This salad sounds fabulous!

  • bellalimento
    March 11, 2013 at 10:30 am

    I’m going to need a bigger bowl ; )

  • Sommer@ASpicyPerspective
    March 11, 2013 at 9:05 am

    This is one gorgeous salad, girl! LOVE. IT.

  • Simi At Tns
    March 11, 2013 at 9:04 am

    i wish it is you, cos this is awesome !!