Potato and Squash Salad

Potato and Squash Salad + enlarge image
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1 users rated this recipe an average rating of 1.0
Makes:
8 servings
Prep:
25 mins
Cook:
8 mins
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Potato and Squash Salad

Ingredients
1
1 1/4 pound butternut squash, peeled, halved, seeded, and cubed (about 4 cups)
2
cups peeled, cubed sweet and/or white potatoes (2 medium)
1/2
cup thin wedges yellow onion
2
1/4
cup olive oil
1
tablespoon packed brown sugar
1
teaspoon snipped fresh thyme
1
teaspoon snipped fresh basil
1/2
teaspoon salt
1/4
teaspoon crushed red pepper
1/4
teaspoon black pepper
5
cups spinach leaves
 
Snipped fresh thyme (optional)

Directions

  1. In a large skillet combine squash and sweet potatoes. Pour 1 cup water over all. Bring mixture to boiling; reduce heat. Simmer, covered, about 8 minutes or until vegetables are tender. Drain mixture. Set aside.
  2. In the same large skillet cook the sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes or until onion is tender, stirring occasionally. Stir in brown sugar until combined. Remove from heat. Stir in the 1 teaspoon thyme, the basil, salt, crushed red pepper, and black pepper.
  3. Carefully stir in the potato mixture. Place spinach in salad bowl or on a platter. Top with warm potato salad. Sprinkle with additional snipped fresh thyme, if desired. (Or, let potato mixture stand at room temperature for up to 2 hours before serving over spinach.)

Nutrition Facts

(Potato and Squash Salad)
    Per serving:
  • 135 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 182 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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