Purple potatoes are popping up everywhere.

I often think I live under a rock.

But I don’t.

I’m in the freaking heart of Manhattan eating purple potatoes, people.

It doesn’t get much better than this.

Does it?

I sure hope not.

I’m tossing them into a bunch of spinach salad recipes this week (they’re all simple salad recipes) they’re all delish and healthy, of course.


Anyway, this easy salad is soaring with fiber and good-for-you-ingredients like omega 3 rich walnuts and iron-rich spinach along with fiber-filled pretty purple potatoes.

This dish is almost too pretty to eat so I’m going to warn you.

If you’re having a dinner party or you have guests coming over- this is one of this dishes you wanna make to impress them. Or if you’ve gotta date and you’re in the mood for cooking, this is a winner.

Crunchy walnuts, silky smooth spinach and tender potatoes make this a plate of heaven. Serve in a large salad bowl tossed together or present it on a large platter in a single layer.

Get creative- either way it tastes delish and will wow your taste buds.

It’s a fun dish to dive into right before all the comfort food cravings start hitting you next month- plus all the holiday treats that will be staring you in the face BIG Time in about 3 weeks.


Get ready for that.

I don’t know if you call it willpower or what but when you’ve got a bowl of fiber in your belly, you’re a lot less likely to reach for (or give into) sweets.

Just sayin’.




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Purple Potato and Spinach Salad with Walnuts {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Serves: 4
Gluten-Free, Dairy-Free, Vegan
Author: Amie Valpone
Recipe type: Entree


  • 2 large sweet potatoes
  • 4 small purple potatoes
  • 1 cup frozen corn
  • 2 cups fresh baby spinach
  • 4 Tbsp. walnut halves
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/4 tsp. fresh lemon zest
  • 2 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 1/2 Tbsp. pure maple syrup or raw honey
  • 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 1/2 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.
Nutrition Facts
Purple Potato and Spinach Salad with Walnuts {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 295 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 52mg2%
Potassium 582mg17%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 7g8%
Protein 5g10%
Vitamin A 10628IU213%
Vitamin C 16mg19%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 12 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you.

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