By The Healthy Apple
Serving Size: 4 Prep Time: 10 mins Total Time: 40 mins
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
Preheat oven to degrees 375 degrees F.
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.
Meanwhile, steam corn in a steamer basket until tender, about 5 minutes.
Remove from oven; set aside to cool for at least 10 minutes then cut potatoes into ½ inch cubes.
In a large bowl, combine cooked potatoes, corn, spinach and walnuts.
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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