Warm Potato & Acorn Squash Salad
A delicious warm potato salad with squash, cheese and a tart dressing
Servings 4 Servings
Ingredients
- 28 oz bag mixed fingerling potatoes cut into bite sized pieces
- ½ medium acorn squash peeled, seeds removed and diced
- 2 tbsp olive oil
- 3 sprigs fresh rosemary leaves only
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes
- 1 large handful spinach leaves or one or the other
- ¼ cup 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: 265kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 684mg | Potassium: 1070mg | Fiber: 6g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 47mg | Calcium: 49mg | Iron: 2mg
