Warm Potato & Acorn Squash Salad

Warm Potato & Acorn Squash Salad is the perfect summer salad to serve up at a BBQ or other gathering. Just a few ingredients, fresh herbs, arugula, feta cheese and a quick dressing make this warm potato salad a winner.

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.  

As soon as spring weather hits, I am all about warm potato salads using my barbecue wok. I used a bag of mixed fingerling potatoes, acorn squash, spinach & arugula mix. Tossed in some reduced fat feta cheese, fresh herbs, heart-healthy olive oil, and a large pinch of red pepper flakes. The end result was a healthy side or lunch salad.

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

Warm Potato & Acorn Squash Salad

Author: Heather Scholten

A delicious warm potato salad with squash, cheese and a tart dressing

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Salads

Cuisine All Cuisines, American

Servings 4 Servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 28 ounce bag mixed fingerling potatoes cut into bite sized pieces
• ½ 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
• ½ teaspoon crushed red pepper flakes
• 1 large handful spinach & arugula mix or one or the other
• ¼ cup reduced-fat feta cheese crumbled

Instructions

 

• 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.
• In a large bowl, add the potatoes, spinach/arugula mix and feta. Toss lightly to combine. Serve immediately.

Nutrition

Calories: 265kcalCarbohydrates: 43gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 684mgPotassium: 1070mgFiber: 6gSugar: 2gVitamin A: 324IUVitamin C: 47mgCalcium: 49mgIron: 2mg

Keyword fall recipes, pumpkin recipes, Winter

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Warm Potato Salad with Sausage & Cotija

Spring Salad with Strawberries, Bacon, and Blue Cheese

Disclaimer: This was a sponsored post by Kitchen PLAY & the US Potato Board.  All opinions are my own.

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.