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Potato and Squash Salad

Makes: 8 to 10 servings
Serving size: 1 cup
Prep 25 mins Cook 8 mins
Potato and Squash Salad
Ingredients
  • 1 1 1/4 - 1 1/2 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  chopped red sweet pepper
  • 1/2  cup  thin wedges yellow onion
  • 2  cloves garlic, minced
  • 1/4  cup  olive oil
  • 1  tablespoon  packed brown sugar
  • 1  teaspoon  snipped fresh thyme
  • 1  teaspoon  snipped fresh basil
  • 1/4  teaspoon  crushed red pepper
  • 1/4  teaspoon  ground black pepper
  • 5  cups  spinach leaves
  •  Snipped fresh thyme (optional)
Directions

1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.

2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings

Nutrition Facts (Potato and Squash Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 134,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 12731,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 183,
  • Potassium (mg) 472,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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