Warm Spinach Salad With Crispy Potatoes
Warm Spinach Salad With Crispy Potatoes is a delightful fusion of fresh spinach and perfectly roasted baby potatoes, all dressed in a zesty garlic-balsamic dressing. This dish not only elevates your salad game but also serves as a comforting centerpiece for any meal. The combination of textures—from the crispy potatoes to the tender spinach—creates an unforgettable dining experience that’s sure to impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 cups fresh spinach leaves
- 1 pound baby potatoes, halved
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes until golden and crispy, flipping halfway through.
- In a skillet over medium heat, heat the remaining tablespoon of olive oil. Sauté minced garlic until fragrant (about 1-2 minutes).
- Add spinach to the skillet and sauté until wilted (2-3 minutes).
- Once potatoes are ready, combine them with sautéed spinach in the skillet. Drizzle with balsamic vinegar and toss gently.
- Serve warm topped with freshly grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: - For added crunch, consider tossing in some nuts or seeds. - Substitute spinach with kale or arugula for a different flavor profile. - To make it vegan-friendly, omit cheese or use a dairy-free alternative.