Purple Potato and Spinach Salad with Walnuts

Before you go, we thought you'd like these...
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.

For the full post, visit The Healthy Apple.
Read Full Story

Sign up for Best Bites by AOL and receive delicious recipes delivered to your inbox daily!

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

People are Reading

Search Recipes