Editor's note: Serve this salad with Marcus Samuelsson's Maple-Glazed Tuna .

Ingredients

　　1/4 cup olive oil

　　1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces

　　2 Bosc pears, peeled, cored, and cut into 1-inch cubes

　　1/2 red onion, thinly sliced

　　1 garlic clove, minced

　　1/4 cup blanched almonds, roughly chopped

　　1 1/2 teaspoons curry powder

　　Salt and freshly ground black pepper

　　Juice of 1 lemon

　　1 cup shredded baby spinach

　　1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.

Nutrition Per Serving

　　Total Fat 18g

　　Saturated Fat 2g

　　Cholesterol 0mg

　　Sodium 16mg

　　Carbohydrate 41g

　　Fiber 6g

　　Protein 5g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1305053/2?mbid=HDEPI) ›

　　Reprinted with permission from New American Table by Marcus Samuelson, © October 2009 John Wiley & Sons, Inc.