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.
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.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 2 large sweet potatoes
- 4 small purple potatoes
- 1 cup frozen corn
- 2 cups fresh baby spinach
- 4 Tbsp. raw walnuts
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. fresh lemon zest
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- 1 1/2 Tbsp. pure maple syrup or raw honey
- Sea salt and freshly ground black 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 1/2 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.