5 from 1 vote
Purple Potato and Spinach Salad with Walnuts {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Gluten-Free, Dairy-Free, Vegan
Course: Entree
Cuisine: American
Servings: 4
Calories: 294 kcal
Author: Amie Valpone
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 294
* Percent Daily Values are based on a 2000 calorie diet.