Superfood Spinach Salad with Blue Cheese and Purple Potatoes
This salad may surprise you with its unexpected ingredients. But after your first bite of this incredible Spinach Salad with Blue Cheese and Purple Potatoes, you'll agree that it blows all other spinach salads out of the water!
Servings: 4 servings
Calories: 711kcal
Equipment
Ingredients
- ¾ pound baby purple potatoes halved or quartered depending on size
- 1 tablespoon avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cups baby spinach leaves washed and dried
- ½ cup red onion thinly sliced
- 3 cups cooked chicken chopped
- ½ cup bacon bits
- ⅓ cup blue cheese crumbled
- ½ cup chopped pecans
For the dressing:
- ¼ cup balsamic vinegar
- ¼ cup avocado oil
- ½ tablespoon Dijon mustard
- 2 teaspoons poppy seeds
- ½ teaspoon honey
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place the potatoes in a large bowl and toss with 1 tablespoon avocado oil, salt, and pepper.Spread the potatoes on a rimmed baking sheet and roast in the oven for 17 minutes (or until fork tender). Remove, cool, and chop into bite-sized pieces.
- Layer the spinach, red onion, chopped chicken, bacon, blue cheese crumbles, chopped pecans, and purple potatoes in a large salad bowl.
To make the vinaigrette:
- Place all the dressing ingredients into a jar with a lid and shake well to combine.
- Top the salad with a drizzle of vinaigrette (or to taste), serve chilled, and enjoy!
Video
Notes
May be refrigerated (without dressing is best) in an airtight container for 2-3 days.
Keep any leftover dressing in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1serving | Calories: 711kcal | Carbohydrates: 33g | Protein: 43g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Cholesterol: 87mg | Sodium: 1161mg | Potassium: 1041mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4361IU | Vitamin C: 32mg | Calcium: 199mg | Iron: 4mg