DifficultyBeginner

Try this unique Roasted Potato & Squash Salad recipe.

Yields8 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Bone Suckin' Roasted Potato and Squash Salad
Salad
 1 ½ lbs Fingerling Potatoessliced in half
 2 Medium Delicata Squashsliced in half, seeded and cut into half moons, ¼ inch thick
 4 tbsp Olive oil
 8 oz Baby Arugula
 1 cup Pomegranate Seeds, from 1 pomegranate
 1 cup Feta Cheesecrumbled
Dressing
 2 tbsp Shallotsminced
 2 tbsp Lemon Juice
 2 tbsp Champagne Vinegar
 1 tsp Honey
  cup Olive Oil
1

Preheat the oven to 425˚ F.

2

In a resealable bag, place the potatoes, 2 tablespoons of olive oil and 2 tablespoons of Bone Suckin’® Steak Seasoning & Rub. Shake to coat the potatoes. Spread the potatoes onto a baking sheet and roast for 40 minutes.

3

In the same resealable bag, place the squash, 2 tablespoons of Bone Suckin’® Steak Seasoning & Rub and 2 tablespoons of olive oil. Shake to coat the squash. Spread the squash onto a baking sheet and bake for 20 minutes.

4

In a blender, blend together lemon juice, vinegar, Bone Suckin’® Sweet/Spicy Mustard, honey and shallots. Slowly add olive oil until all of the ingredients are emulsified.

5

In a large bowl, place the roasted vegetables, arugula, half of the feta cheese and half of the pomegranate seeds. Drizzle half of the dressing over the contents of the bowl and toss to coat. Place the salad onto a large platter and top with the remaining feta and pomegranate seeds. Lightly drizzle with remaining dressing. Enjoy!

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Ingredients

Salad
 1 ½ lbs Fingerling Potatoessliced in half
 2 Medium Delicata Squashsliced in half, seeded and cut into half moons, ¼ inch thick
 4 tbsp Olive oil
 8 oz Baby Arugula
 1 cup Pomegranate Seeds, from 1 pomegranate
 1 cup Feta Cheesecrumbled
Dressing
 2 tbsp Shallotsminced
 2 tbsp Lemon Juice
 2 tbsp Champagne Vinegar
 1 tsp Honey
  cup Olive Oil

Directions

1

Preheat the oven to 425˚ F.

2

In a resealable bag, place the potatoes, 2 tablespoons of olive oil and 2 tablespoons of Bone Suckin’® Steak Seasoning & Rub. Shake to coat the potatoes. Spread the potatoes onto a baking sheet and roast for 40 minutes.

3

In the same resealable bag, place the squash, 2 tablespoons of Bone Suckin’® Steak Seasoning & Rub and 2 tablespoons of olive oil. Shake to coat the squash. Spread the squash onto a baking sheet and bake for 20 minutes.

4

In a blender, blend together lemon juice, vinegar, Bone Suckin’® Sweet/Spicy Mustard, honey and shallots. Slowly add olive oil until all of the ingredients are emulsified.

5

In a large bowl, place the roasted vegetables, arugula, half of the feta cheese and half of the pomegranate seeds. Drizzle half of the dressing over the contents of the bowl and toss to coat. Place the salad onto a large platter and top with the remaining feta and pomegranate seeds. Lightly drizzle with remaining dressing. Enjoy!

Bone Suckin’ Roasted Potato & Squash Salad