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Spruce up your fall salad routine with this potato and butternut squash-based kale salad.Pumpkin seeds and feta bring crunch and saltiness to the dish, making it perfect for pairing with richer foods at Thanksgiving.

Harvest Potato Salad
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Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. Whisk remaining olive oil, vinegar, sugar, mustard and honey together.
  4. 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.
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https://producemadesimple.ca/harvest-potato-salad/

Thank you to our partner EarthFresh for generously sharing this recipe with us.

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