Purple Potato and Spinach Salad with Walnuts

Serving Size: 4
Prep Time:
Total Time:


  • 2 large sweet potatoes
  • 1.5 Tbsp pure maple syrup or raw honey
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 0.25 tsp fresh lemon zest
  • 2 Tbsp freshly squeezed lemon juice
  • 4 Tbsp walnut halves
  • 2 cup fresh baby spinach
  • 1 cup frozen corn
  • 4 small purple potatoes
  • sea salt and pepper, to taste


  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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