Meatless Monday: Purple Potato and Yam Spinach Salad
Sometimes the best meals are the ones you throw together with the things in your fridge and pantry. This colourful
Sometimes the best meals are the ones you throw together with the things in your fridge and pantry. This colourful two-potato salad is bright and inviting’and best of all, simple. I usually make some variation of this at least once a week.
2 sweet potatoes or yams
2 purple potatoes
2 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons minced fresh rosemary
Salt and freshly ground pepper
3 big handfuls baby spinach leaves
Sprinkling toasted pumpkin seeds
Peel yams. Cut purple potatoes and yams into bite-sized chunks, coat with olive oil, sprinkle with salt and pepper and bake in a 350 F oven for 30 to 35 minutes, or until cooked through. Let them cool while dividing the spinach between two plates. Top spinach with cooled potatoes, drizzle with apple cider vinegar, sprinkle with pumpkin seeds and fresh rosemary. Add more salt and pepper, to taste. Yum!
-Katharine Watts, Associate Web Editor