Roasted Potato and Garlic Spinach Salad

Holy Man Colds. If i’ve ever accused any male of having one, my most sincere apologies as I’ve been fighting one myself for the last thirty days and if you didn’t actually know me you would think that I had contracted the plague due to my inability to function on a simple sneeze and cough.

Hot toddy’s are at an all time high to mask the annoyance of an out of tune saxophone sound that comes with blowing my nose every three to five minutes.

The Blue box blues have also become a bi-weekly staple due to the fact that the very thought of cooking is comparable to scrubbing my bathtub (wait, people do this regularly? Send help).

Any who, since processed food has begun to make me feel more like vomit, and the fact that I have been seeing a slight increase in the ol LB department (which is usually the opposite when one is sick) I’ve decided to actually return back to a healthier lifestyle of eating … wellish, and cook myself a high in nutrients meal that also gives me all the comfort of my recent unhealthier and questionable food choices.

Making Roasted Garlic Paste

Roasted Potato and Garlic Spinach Salad

Okay first things first. I must point this out. If you plan on eating this cold as a leftover ONLY USE SWEET POTATOES. I REPEAT. This is incredibly important as the other potatoes (yukon gold and red) taste like complete garbage when cold. Because they’re roasted. And they give off a weird chewy texture. Or this could be a personal thing but whatever. It’s my recipe. So therefore it is my opinion first. NOW if you decided to BOIL those potatoes first, they’d be fine cold, hence potato salad. But this is a roasted potato salad. Not a boiled one. So the choice is yours.

Okay, I just needed to get that part of my chest. Moving forward.

I used mostly sweet potato cubes, but wanted to add some other potatoes for a little variety in flavor. I also roasted two heads of garlic which gave me the most delicious paste (and it is SO simple).

For the dressing I used ground mustard, honey, paprika, fresh lemon juice, olive oil and of course salt/pepper. The tartness of this dressing pairs really well with the sweetness of the sweet potatoes however you may sweeten the deal a little further by adding more honey to your liking.

The choice be with you.

Roasted Potato and Garlic Spinach Salad

 

Author: Julia Calleo

Recipe type: Dinner

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

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A wintry roasted potato salad with roasted garlic paste and leafy greens creating a comforting meal high in nutrients during the fall season.

Ingredients

• 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

Dressing

• 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

Instructions

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.

Dressing

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.

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