Roasted Potato and Garlic Spinach Salad
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A wintry roasted potato salad with roasted garlic paste and leafy greens creating a comforting meal high in nutrients during the fall season.
  • 3 Sweet potatoes, cut into 1" cubes
  • 2 yukon gold potato cut into 1" cubes
  • 4 red potatoes cut into 1" cubes
  • 2 heads of garlic, top half removed (see image for reference)
  • 6 cups of fresh spinach (or any leafy green)
  • ⅛ cup olive oil
  • ⅓ cup ground mustard
  • 2 tbsp honey
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp white wine vinegar
  • ⅓ cup olive oil
  • Roasted Garlic Paste (from roasted garlic above).
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt & Pepper to taste
  1. First preheat oven to 425 and line a baking sheet with foil.
  2. Next add your potatoes and heads of garlic to foil and toss wtih ⅛ cup olive oil.
  3. Place into preheated oven and cook for 25-35 minutes, tossing every 15, until desired texture is reached (I prefer on the longer end, so 35 does it for me).
  4. In a large bowl add your 6 cups of spinach, and roasted potatoes.
  5. Add your Roasted Garlic and Mustard dressing (see below) and toss. Salt and Pepper to taste, serve warm.
  1. Carefully handling your roasted heads of garlic, squeeze until garlic comes out of pockets (see photo) and place into a small bowl
  2. Add all other dressing ingredients and whisk until a nice consistency forms.
  3. Salt and pepper to taste.
Recipe by My Lavender Blues at