Recipes & Tips:
Harvest Potato Salad
Prep Time 10 Minutes | Cooking Time 45 minutes
Makes 6 Servings
5 EarthFresh Red Yukon Potatoes, chopped
1 butternut squash, peeled and chopped
2 tbsp olive oil, reserve half
½ tsp nutmeg
½ tsp salt
1 tbsp apple cider vinegar
½ tsp sugar
1 tbsp Dijon mustard
1 tbsp honey
1 bunch kale, chopped and stems removed
¼ cup Feta cheese
2 tbsp salted pumpkin seeds
Preheat oven to 400 degrees F.
Add potatoes and butternut squash to a roasting pan. Toss with 1 tbsp olive oil, nutmeg and salt. Roast for 40-45 minutes, flipping halfway through. Remove from oven and allow to cool slightly for 10-15 minutes.
Whisk remaining olive oil, vinegar, sugar, mustard and honey together.
Add kale to a large bowl with the roasted squash and potatoes. Add dressing and gently mix. Top with crumbled Feta and salted pumpkin seeds. Serve warm or cool.