Purple Potato and Spinach Salad with Walnuts

By The Healthy Apple

Serving Size: 4 Prep Time: 10 mins Total Time: 40 mins

Ingredients:

• 2 large sweet potatoes

• 4 small purple potatoes

• 1 cup frozen corn

• 2 cup fresh baby spinach

• 4 Tbsp walnut halves

• 2 Tbsp freshly squeezed lemon juice

• ¼ tsp fresh lemon zest

• 2 Tbsp olive oil

• 2 Tbsp apple cider vinegar

• 1 ½ Tbsp pure maple syrup or raw honey

• sea salt and pepper, to taste

Directions:

1. Preheat oven to degrees 375 degrees F.

2. Pierce holes in potatoes using a fork. Roast sweet potatoes and purple potatoes on a baking sheet in the oven until tender, about 30 minutes.

3. Meanwhile, steam corn in a steamer basket until tender, about 5 minutes.

4. Remove from oven; set aside to cool for at least 10 minutes then cut potatoes into ½ inch cubes.

5. In a large bowl, combine cooked potatoes, corn, spinach and walnuts.

6. In a small bowl, whisk lemon juice, zest, olive oil, vinegar, maple syrup or honey, sea salt and pepper; drizzle over potato mixture and serve warm or at room temperature.

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