Bone Suckin’® Roasted Potato & Squash Salad Recipe
Recipe type: Side, Salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
Try this unique salad recipe.
  • -----SALAD-----
  • Bone Suckin’ Steak Seasoning & Rub, 4 Tbsp.
  • Fingerling Potatoes, 1½ lbs., sliced in half
  • Delicata Squash, 2 medium, sliced in half, seeded and cut into half moons, ¼ inch thick
  • Olive oil, 4 Tbsp.
  • Baby Arugula, 8 oz.
  • Pomegranate Seeds, 1 cup, from 1 pomegranate
  • Feta Cheese, 1 cup, crumbled
  • -----Dressing-----
  • Bone Suckin’ Sweet/Spicy Mustard, 1 Tbsp.
  • Shallots, 2 Tbsp., minced
  • Lemon Juice, 2 Tbsp.
  • Champagne Vinegar, 2 Tbsp.
  • Honey, 1 tsp.
  • Olive Oil, ⅓ cup
  1. Preheat oven to 425˚.
  2. In a resealable bag, place potatoes, 2 tablespoons of olive oil and 2 tablespoons of Bone Suckin’ Steak Seasoning & Rub. Shake to coat potatoes. Spread potatoes onto baking sheet and roast for 40 minutes.
  3. In same resealable bag, place squash, 2 tablespoons of Bone Suckin’ Steak Seasoning & Rub and 2 tablespoons of olive oil. Shake to coat squash. Spread squash onto baking sheet and bake for 20 minutes.
  4. In a blender, blend together lemon juice, vinegar, mustard, honey and shallots. Slowly add olive oil until all ingredients are emulsified.
  5. In a large bowl, place roasted vegetables, arugula, half of feta cheese and half of pomegranate seeds. Drizzle half of dressing over contents of bowl and toss to coat. Place salad onto large platter and top with remaining feta and pomegranate seeds. Lightly drizzle with remaining dressing. Recipe serves 8.
Recipe by Bone Suckin’ Sauce Recipes at