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’.

Enjoy!

xo

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Purple Potato and Spinach Salad with Walnuts {Gluten-Free, Dairy-Free, Soy-Free, Vegan}

Serves: 4

 

Print

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

 

Gluten-Free, Dairy-Free, Vegan

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 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

Instructions

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.