CURRIED RED POTATO SPINACH SALAD

[nverland]

CURRIED RED POTATO SPINACH SALAD
Serves: 2

Salad
2 cups ¼" sliced red potatoes
¼ cup diced onion
1 tablespoon melted coconut oil
2 teaspoons curry powder
¼ cup sliced almonds
3-4 handfuls of baby spinach

Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon maple syrup
¼ teaspoon black pepper
⅛ teaspoon sea salt

Preheat oven to 400˚ and bring a pot of water to a boil. Add sliced potatoes to the boiling water and blanch for 3-4 minutes, just until potatoes are slightly tender. Drain and place in a roasting pan along with onion.
Add curry powder and coconut oil, tossing until well combined. Roast potatoes until golden, 15-20 minutes.
Combine roasted potatoes, spinach, and almonds in a bowl. In a small jar with lid, shake dressing together. Pour over salad and toss together.