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Warm Potato & Acorn Squash Salad

Updated On: May 07, 2024

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.

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.  

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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.

Warm Potato Salad - farmgirlgourmet.com

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

A delicious warm potato salad with squash, cheese and a tart dressing
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings

Ingredients
  

  • 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
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

More Salad Recipes We Love

Avocado, Tomato, and Cucumber Salad

Kale Salad with Garlic Tarragon Dressing

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 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.

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  1. laurasmess says:

    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. Pingback: Kitchen PLAY: Dynamic Culinary Events, Delicious Recipes, Paid Food Blogger Assignments and Monthly Giveaways » Blog Archive » 2013 Munch Madness: Potato Goodness
  3. Pingback: Kaufmann Mercantile - Black Walnut Trencher Review
  4. Pingback: Munch Madness 2013: Leaving it on the Field | Knuckle Salad
  5. 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!

  6. Brenda @ a farmgirl's dabbles says:

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

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

  8. juliajolliff says:

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

  9. Erika @ The Hopeless Housewife says:

    Such a gorgeous salad!

  10. Laura (Tutti Dolci) says:

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

  11. Marnely Rodriguez-Murray says:

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

  12. Stephie @ Eat Your Heart Out says:

    Oh my, this just looks positively divine!

  13. Milisa Armstrong says:

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

  14. Kate | Food Babbles says:

    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. FarmgirlGourmet Author says:

      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

  15. Bake Your Day says:

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

  16. bellalimento says:

    I’m going to need a bigger bowl ; )

  17. Sommer@ASpicyPerspective says:

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

  18. Simi At Tns says:

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

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