Warm Potato & Acorn Squash Salad
Salad, Side Dish
At a Glance
- Potato Type: Fingerling
- Prep Method: Roasted
- Cuisine: American
Ingredients
- 2 tablespoons light olive oil, divided
- 1 (28-ounce) bag mixed fingerling potatoes, cut into bite-sized pieces
- 1/2 acorn squash, peeled, seeds removed, and diced
- 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 and arugula mix (or one or the other)
- 1/4 cup crumbled reduced-fat feta cheese
Preparation
1. Preheat the oven to 425°F.
2. Add 1 teaspoon of the oil to a large baking dish and add the potatoes, squash, rosemary, salt, pepper, red pepper flakes, and remaining oil. Toss lightly to coat.
3. Roast for 40 to 45 minutes, or until the potatoes are fork tender. Remove from the oven and allow to cool for 5 minutes.
4. In a large bowl, add the roasted vegetables, spinach/arugula mix, and feta. Toss lightly to combine.
Serve immediately.
Calories:
275 Fat:
9g
Cholesterol: 7mg
Sodium: 673mg Vitamin
C: 82%
Carbohydrates: 44g
Fiber: 5g
Protein: 8g
Potassium: 1335mg
Rainbow Roasted Potato Salad
At a Glance
- Potato Type: Purple, Reds
- Prep Method: Roasted
- Cuisine: American
Ingredients
- 2 red potatoes (or 6 petite reds), cut into 1-inch pieces
- 2 purple potatoes (or 6 petite purples), cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 cups fresh green beans, ends trimmed and beans halved
- 1 cup zucchini, halved and sliced
- 1 cup yellow squash, halved and sliced
- 1 cup fresh corn kernels
- 1/2 tablespoon fresh thyme
- 1 cup grape tomatoes, halved
- 1/4 cup fresh lemon juice
- 2 teaspoons sugar
- 1/4 cup sliced shallots
Preparation
1. Preheat the oven to 400°F.
2. In a large bowl, combine both the potatoes and toss with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast in the oven for about 30 minutes, until tender and browned. Set aside and let cool to room temperature.
3. In a large pan set over medium heat, add green beans and 3 tablespoons water. Sauté until beans are bright green and water has evaporated, about 3 minutes. Add 1 tablespoon of the oil to the pan. Add zucchini, yellow squash, and corn to the pan. Cook until crisp-tender, 5 to 7 minutes.
4. Add thyme and remaining 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the pan. Cook for 1 to 2 minutes longer, until fragrant. Remove from heat and add the tomatoes. Cool to room temperature. Once cool, add the potatoes to the other vegetables.
5. In a small bowl, whisk together lemon juice and sugar. Continue whisking constantly and slowly drizzle in the remaining 2 tablespoons oil. Add the shallots and stir.
6. Drizzle the vinaigrette over the potato salad and gently toss to coat. Add more salt and pepper to taste, if desired. Serve at room temperature or cool.
Calories:
188 Fat:
7g
Sodium: 146mg Vitamin
C: 81%
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Potassium: 810mg
