Spinach Carrot and Potato Salad Recipe (Easy + Ready in 20 Minutes)

I like the green pepper here because it sneaks in a fresh snap right when the softer stuff starts getting cozy.

The olive oil dressing is barely a dressing at all, which honestly works, because the vegetables already have enough going on.

It tastes like the sort of bowl you make once for lunch, then keep thinking bout again at 4 p.m.

Watch This Bowl Come Together

Hit play above if you wanna watch the whole thing go from chopping board to glossy lunch plate.

Ingredients You Need

• 1 medium carrot.
• 4 oz potato.
• Water, for boiling the vegetables.
• Salt.
• 1/4 medium green pepper.
• 2 oz spinach, chopped.
• 1/3 cup chickpeas, boiled.
• 1 tsp olive oil.
• Black pepper.

How To Make Spinach Potato Salad

1. Dice the carrot.

   

   Peel the carrot and cut it into small cubes.

   Keeping the pieces small helps them cook at the same pace as the potato, which is one less thing to fuss over later.

2. Dice the potato.

   

   Peel the potato and cut it into little cubes too.

   The closer the pieces match the carrot, the nicer the bowl feels once it’s tossed.

3. Boil the carrot and potato.

   

   Bring water to the pot, add salt, then add the diced carrot and potato.

   Stir them once, cover the pot, and let them cook until both are tender enough to bite through easily.

4. Chop the green pepper.

   

   Slice the green pepper into small pieces while the vegetables cook.

   That crisp little bite matters here, because the bowl gets softer once the warm vegetables and spinach meet.

5. Start the salad bowl.

   

   Drain the cooked carrot and potato, then add them to a bowl with the chopped green pepper.

   Let them settle for a second so the extra steam drops off before the greens go in.

6. Add the spinach and chickpeas.

   

   Add the chopped spinach and the boiled chickpeas to the bowl.

   The spinach starts softening right away from the warm vegetables, which is exactly what you want.

7. Whisk the oil and seasoning.

   

   Pour the olive oil into a small bowl, add salt and black pepper, then stir it together.

   It’s just enough to coat the bowl without turning it slick or heavy.

8. Plate and serve.

   

   Pour the oil mixture over the salad, toss until everything is lightly coated, then plate it up.

   Serve it while the vegetables are still a bit warm and the spinach is just softened, not soggy.

Why This Salad Eats So Well

The potato and carrot turn tender in the pot, so the green pepper and spinach get to bring the fresher side of the bite.

Chickpeas fill the gaps in the bowl, which keeps each forkful from feeling thin or patchy.

And because the oil seasoning stays light, the salad still tastes like vegetables first, which I very much appreciate.

A Few Little Things I’d Keep In Mind

Drain the cooked vegetables well so the spinach doesn’t get wet and tired the second it hits the bowl.

Chop the spinach before it goes in so it cooks through faster and sits nicer on the fork.

Toss after the oil goes in, not before, so the pepper and salt actually land where you want em.

What To Put Next To It

If you want another cool lunch for tomorrow, Tuna Potato Salad keeps that same hearty little mood going.

And if you want something greener, Spinach Chickpea Avocado Salad is a fast one that stays in the same lane.

Fridge Notes

This holds up in the fridge for about a day, though the spinach is nicest on day one.

If you chill it first, give it a quick toss before eating so the oil comes back around the bowl.

Questions That Come Up

Do the potatoes need to cool all the way?

No, but they should be drained and not dripping before they hit the spinach, or the greens will slump too fast.

Will raw spinach soften enough?

Yes, because the warm carrot and potato do most of that work for you once everything gets tossed together.

Can I skip the chickpeas?

You can, but the bowl feels more complete with them, and they make every bite feel like lunch rather than a side.

Is the dressing enough?

It is, because the warm vegetables and fresh spinach already bring a lot, so the oil and seasoning just need to pull it together.

Use The Extra Chickpeas

If you’ve still got chickpeas left, toss them into Spinach Chickpea Avocado Salad or fold them into another lunch bowl tomorrow.

More Wellness Warrior Salads

Spinach Corn Salad with Egg and Dijon is another fresh spinach bowl if you want a different texture the next round.