Garlic Roasted Potato Spinach Salad with Eggs packs a punch with simple ingredients that come together in a way that feels like a hug on a plate. If you’ve ever wondered how to make a salad that’s hearty enough to be a meal but fresh enough to not feel like a chore, this recipe has your name written all over it.
Why You Should Try Garlic Roasted Potato Spinach Salad with Eggs
This salad hits all the right notes: crispy roasted potatoes with garlic, tender spinach, and perfectly cooked eggs. It’s not just a salad; it’s a satisfying dish that keeps you full without weighing you down. Plus, it’s easy to throw together, making it a great option for busy weeknights or a lazy weekend lunch.
Ever found yourself staring at a salad and wishing it had more oomph? This one definitely delivers. The garlic-roasted potatoes add a warm, savory crunch that contrasts beautifully with the fresh spinach. And the eggs? They bring a creamy richness that ties everything together.
Variations I’ve Tried And Loved
I like to switch things up depending on what’s in my kitchen. Here are a few tweaks that work well:
- Swap baby spinach for arugula or mixed greens for a peppery or more delicate flavor.
- Add cherry tomatoes or roasted red peppers for a pop of color and sweetness.
- Toss in some crumbled feta or goat cheese if you want a tangy twist.
- Sprinkle toasted pine nuts or walnuts for extra crunch.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter, earthier taste.
Garlic Roasted Potato Spinach Salad with Eggs
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved baby potatoes with olive oil, minced garlic, salt, and black pepper.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes, until golden and tender.
- Meanwhile, place eggs in a pot of boiling water and cook for 8-10 minutes for hard-boiled eggs.
- Cool the eggs in ice water, then peel and quarter them.
- In a large bowl, combine roasted potatoes, baby spinach, and lemon juice.
- Gently fold in the quartered eggs.
- Serve the salad warm or at room temperature.
Serving The Garlic Roasted Potato Spinach Salad with Eggs
This salad works great as a main dish or a side. Here are some ideas:
- Serve with crusty bread for a simple, filling meal.
- Pair with grilled chicken or fish for extra protein.
- Add a dollop of Greek yogurt or a drizzle of tahini for creaminess.
- Enjoy it warm right after roasting or chilled for a refreshing twist.
Tips for Garlic Roasted Potato Spinach Salad with Eggs
- Don’t skimp on the garlic! Roasting it with the potatoes mellows the flavor and makes it less sharp.
- Use waxy potatoes like Yukon Gold or red potatoes to keep the texture creamy inside and crispy outside.
- If you’re short on time, boil the potatoes instead of roasting, but roasting adds that irresistible caramelized flavor.
- Make sure to dry the spinach well after washing to avoid soggy salad.
Leftovers and Storage
If you have leftovers, store the salad in an airtight container in the fridge. The potatoes might lose some crispiness, but reheating them in a skillet for a few minutes brings back some crunch. Keep the eggs separate if possible to avoid overcooking when reheating.
This salad holds up well for up to 2 days, but fresh is always best.
Common Mistakes to Avoid
- Overcooking the potatoes until mushy aim for a firm but tender texture.
- Using too much dressing, which can make the spinach soggy.
- Peeling eggs too early and letting them sit uncovered, which dries them out.
- Forgetting to season each component properly salt and pepper are your friends here.
Avoiding these pitfalls will keep your salad tasting spot-on.
Nutrition Facts (per serving)
- Calories: 360 kcal
- Carbohydrates: 31 g
- Protein: 14 g
- Fat: 17 g
- Fiber: 4 g
- Sugar: 2 g