Warm Spinach and Roast Potato Salad

IMG_7285Cold weather doesn’t mean having to give up salads… the salads we make can just use a makeover sometimes- a bit of modification.

From cold to warm, crisp to tender, raw to toasted- the ingredients can simply be adjusted in order to suit our bodies’ winter requirements.

As good as raw foods (plant based ingredients in their natural states) are for us, I have found through trial and error that my body needs warmer, cooked foods (not all the time but definitely some of the time- and more so during the colder months).

Call it Ayurveda, Macrobiotics or simply listening to one’s body- but I have finally found a way to lessen the numbing cold in my extremities while nourishing myself with the ingredients my body requires, prepared in the way my body craves.

Today for lunch I made this hearty salad, which turned out to be exactly what I needed. Any of the ingredients can be subbed for other similar components (like kale for spinach or sweet potatoes for regular potatoes) but I found that the flavors were balanced perfectly. My daughter enjoyed it as well!

FullSizeRender copy 8.jpgWarm Spinach and Roast Potato Salad

Salad Ingredients:

  • 2 large handfuls of fresh spinach
  • 1 medium potato
  • 1 handful pine nuts
  • 4 sundried tomatoes
  • 1 garlic clove
  • Extra virgin olive oil
  • Sea salt
  • Cracked black pepper
  • Red pepper flakes (optional)


  • Potatoes: Preheat oven to 180C (350C). Slice the potatoes and coat with olive oil. Sprinkle with salt and pepper and place into the oven (until browned…about 50 minutes)
  • Tomatoes: Boil the sundried tomatoes for ten minutes, drain and chop
  • Pine nuts: Toast the pine nuts in a warm skillet until browned
  • Spinach: Heat a drop of olive oil (and some red pepper flakes if desired) in a skillet and sauté the garlic until soft. Add the spinach and a pinch of salt and let cook, stirring until wilted but not completely cooked.
  • Once all the ingredients are ready, plate them and drizzle the tahini dressing (recipe below) on top. Serve.

For the dressing:

  • ¼ cup organic tahini
  • 1 tbsp extra virgin olive oil
  • ½ garlic clove crushed
  • ½ lemon juiced
  • sea salt

Dressing instructions:

  • Blend together the tahini, 1 tbsp of olive oil, ½ garlic clove, the juice of ½ lemon and a pinch of salt. Slowly add water until the dressing becomes the desired consistency. (I normally use between 3 tbsp and ¼ cup of water


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