Don’t get me wrong, I love the traditional potato salad, but this week I was in the mood for something fresher. To add the roasted potatoes and pumpkins to a fresh green salad and dress with a light vinaigrette… that’s something more summery!!! I added the pumpkins because I wanted a little variety and that sweet flavor. Plus, I had a big piece in the fridge and I didn’t want it to spoil on me.
This might work perfect for your 4th of July picnic or backyard BBQ.
ROASTED POTATO AND PUMPKIN SALAD
4-5 baby red skin potatoes, washed well and quartered 1 cup of pumpkin, peeled and cubed 1 tbs olive oil Kosher salt and cracked black pepper 1 tsp Herbamare seasoning Fresh Baby Spinach - or a mesclun greens mix Tomatoes, sliced Sweet Bell Peppers – red, orange and yellow ones, cut into thin strips Mustard Vinaigrette Dressing
- Pre-heat oven to 400° F.
- In a roasting pan, toss together the potatoes and pumpkin pieces with the olive oil, salt, pepper and Herbamare seasoning. Toss together until well coated. Roast for about 30 minutes, turning the potatoes/pumpkins once, until the skins are golden brown. Turn off the oven and leave them there for a few minutes.
- In a salad bowl, combine your fresh salad components – spinach, tomatoes and bell peppers. You can add ANYTHING you want here in your salad. I’m just giving you what I ate and shows in the picture. Add the potato and pumpkin pieces and toss with the vinaigrette.
I guess this idea would also work with roasted sweet potatoes, carrots, sweet plantains or parsnips too. A nice twist on the typical salad or potato salad…