A perfect weeknight salad featuring roasted potatoes and sugar snap peas. Perfect as is for a side dish, or add chicken to make it a main!Jump to Recipe
I absolutely love salads for weeknight dinners, and this Spinach Salad with Roasted Potatoes is no exception. The dressing is only 4 ingredients, and you can mix and match the salad toppings based on what you have available! If you don't have sugar snap peas, use snow peas or green beans! Don't have Yukon potatoes? No problem! Red skinned potatoes or russets work just as well!
I also love that you don't need to dirty extra dishes to make the dressing - just mix it up in the bottom of the bowl, and then toss the greens to coat. Easy peasy!
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Reasons To Make This Recipe
- It's a great weeknight meal
- Easy to throw together last minute
- A great way to get a lot of veggies!
- Adaptable recipe!
- Sugar Snap Peas
- Olive oil
- Salt and pepper
- Dijon Mustard
- Apple Cider Vinegar
- Balsamic glaze
Tips and Tricks
- The potatoes take about twice as long as the snap peas, so start the potatoes early and add the snap peas halfway through roasting.
- To save on dishes, you can just mix up the dressing in the bottom of the serving bowl, and then toss the salad ingredients together at the end.
Do I have to use potatoes? Nope! Cooking is all about what YOU like, so if potatoes aren't your thing, you could sub in parsnips, carrots, or kohlrabi. All of those would be delicious!
Is spinach salad healthy? It is! The base components of this recipe are all healthy (some would debate that about potatoes, but I love them, and since the skins are left on, they're full of nutrients), but the dressing can be a little on the fatty side. If you're trying to lower the fat content, you could use low fat mayonnaise.
Does this salad keep well? Honestly, no. Spinach wilts really easily, and once it's dressed, you only have so long to eat it before it's really not appetizing anymore. If you want to use this for meal prep, keep all of the components separate, and mix everything together just before eating.
How to make your own balsamic glaze
I tend to use store bought balsamic glaze, but you can absolutely make your own using just balsamic vinegar and honey. To make it, combine ¼ cup of balsamic vinegar with 1 tablespoon of honey in a small pot, and bring it to a boil over high heat. Reduce the heat to medium, and simmer for 8-10 minutes until the syrup reaching the consistency you want. Remove the glaze from the pot and let cool. Store in the fridge in an air tight container for up to two weeks.
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Spinach Salad with Roasted Potatoes
- 2 medium Yukon gold or red skin potatoes cut into a half inch dice
- 6 ounces sugar snap peas
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 6 ounces baby spinach
- Preheat the oven to 450.
- Toss the potatoes and snap peas in separate bowls with olive oil, and then and salt and pepper. Place the potatoes on a baking sheet and bake for 10 minutes. Remove the baking sheet, add in the snap peas and return the tray to the oven for an additional 10 minutes.
- In a large bowl, whisk together the mayonnaise, dijon and apple cider vinegar. Add the spinach to the bowl, and toss to coat.
- Once the potatoes and veggies are done baking, add them to the bowl with the spinach and toss to coat and wilt the greens a little bit. Top with balsamic glaze.
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