Garlic Roasted Potato Spinach Salad with Eggs

Ingredients

• 2 pounds baby potatoes, halved, preferably Yukon Gold
• 4 tablespoons olive oil, extra virgin
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 8 cups fresh spinach, washed and dried
• 1 medium red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or almonds, chopped (optional)
• 4 large eggs, preferably organic or free-range
• 3 tablespoons balsamic vinegar, aged
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, dried rosemary, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper and roast for about 25-30 minutes, turning halfway through.
4. While the potatoes are roasting, bring a pot of water to a gentle boil. Carefully add the eggs and cook for 7-9 minutes for soft-boiled eggs.
5. In a large salad bowl, combine the fresh spinach, sliced red onion, and cherry tomatoes. Toss gently.
6. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
7. Once the potatoes are roasted and slightly cooled, add them to the salad bowl. Drizzle with the dressing and toss gently.
8. Peel the eggs and cut them in half, arranging them on top of the salad. Add crumbled feta cheese and nuts if desired.
9. Enjoy your Garlic Roasted Potato Spinach Salad with Eggs warm, or allow it to cool slightly and serve as a chilled salad.

Nutrition