purple-potato-and-spinach-salad-with-walnuts

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.

vegan-gluten-free-purple-potato-and-spinach-salad-with-walnuts

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.

purple-potato-and-spinach-salad-with-walnuts-lunch

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

purple-potato-and-spinach-salad-with-walnuts-recipe

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Purple Potato and Spinach Salad with Walnuts {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Serves: 4
 
Prep
Cook
Total
 
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. 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

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.

 

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