Warm Potato & Acorn Squash Salad

Updated On: Sep 05, 2023

Warm Potato & Acorn Squash Salad - farmgirlgourmet.com I 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.


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Join the Conversation

  1. 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!

  2. 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!

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

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

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

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

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

  8. Oh my, this just looks positively divine!

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

  10. 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!

    1. 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

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

  12. I’m going to need a bigger bowl ; )

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

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

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