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Warm Potato & Acorn Squash Salad

Nutrition per serving    (USDA % daily values)
CAL
284
FAT
30%
CHOL
4%
SOD
50%

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Ingredients for 4 servings

1 28 ounce bag mixed fingerling potatoes, cut into bite sized pieces

1/2 Acorn squash, peeled, seeds removed and diced

2 tablespoons light olive oil

3 sprigs fresh rosemary, leaves only

1 teaspoon sea salt

1 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

1 large handful spinach & arugula mix (or one or the other)

1/4 cup reduced-fat feta cheese, crumbled

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