Spinach Curried Red Potato Salad
- Yield: 2 1x
Ingredients
Scale
- Salad
- 2 cups 1/4" sliced red potatoes
- 1/4 cup diced onion
- 1 tablespoon melted coconut oil
- 2 teaspoons curry powder
- ¼ cup sliced almonds
- 3-4 handfuls of baby spinach
- Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 400˚ and bring a pot of water to a boil. Add sliced potatoes to the boiling water and blanch for 3-4 minutes, just until potatoes are slightly tender. Drain and place in a roasting pan along with onion.
- Add curry powder and coconut oil, tossing until well combined. Roast potatoes until golden, 15-20 minutes.
- Combine roasted potatoes, spinach, and almonds in a bowl. In a small jar with lid, shake dressing together. Pour over salad and toss together.
Find it online: https://naturallyella.com/curried-red-potato-spinach-salad/