Purple Potato and Spinach Salad with Walnuts

Rishika Singh
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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