Sweet potato noodles, crisp apples, and a nutty-tangy vinaigrette combine to create a salad that’s as unexpected as it is irresistible.
I cannot stress how unexpectedly delicious this combination turned out. A spiralized sweet potato tossed with crisp apple ribbons, plus golden raisins for a delicate chew and roasted almonds for a satisfying crunch. Then, add that almond Dijon vinaigrette to the mix: nutty, tangy, and smooth—so good it practically demands the spotlight.
This recipe is the result of me being hungry on a regular weeknight and having a toolbox of random ingredients at hand. I crossed my fingers before tasting the dressing. Almond butter and Dijon could go one of two ways. But, somehow, it all made sense. That first bite surprised me with its bright, buttery sweetness, followed by the mustard’s playful tang hitting just when I needed it.
I think you’ll love how each bite feels thoughtful yet simple. The textures are inviting: the silky noodles, the fresh apple snap, the chewy raisins, and the crunchy almonds are heavenly. And that dressing? It glides over everything and ties it all together without overshadowing it. This is exactly the kind of salad you’ll find yourself looking forward to.
The perfect seasonal transition dish
As the long days of summer give way to early fall, this recipe really hits the spot. It’s the perfect transitional dish. The sweet potato has a warm, earthy sweetness, while the apples—a quintessential fall staple—add brightness and keep the dish feeling light. Raisins and almonds also help bring a cozy vibe. It’s like wearing your favorite sweater on a sunny autumn afternoon.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge and enjoy within 1-2 days. Sliced apple oxidizes quickly, so it’s best to eat your leftovers sooner rather than later for optimal freshness. I suggest keeping the almonds and raisins separate, if possible.
Serving suggestions
Since this is a fully vegan recipe, I like to complement the meal with some other plant-based additions. To bulk up your sweet potato noodle bowl, consider adding some Crispy Baked Tofu. Then, enjoy some Vegan Oatmeal-Raisin Cookies for dessert! And if you’re now craving all things with sweet potato noodles, try this Creamy Healthy Carbonara With Sweet Potato Noodles, this Vegan Coconut Sweet Potato Curry With Sweet Potato Noodles Recipe, or this Coconut Curry Soup With Sweet Potato Noodles.
Ingredients
For The Salad:
- 3 tablespoons sliced almonds
- 2 teaspoons olive oil
- 1 medium sweet potato spiralized
- Sea salt to taste
- 1 large apple spiralized
- 3 cups spinach packed
- 3 tablespoons golden raisins
For The Vinaigrette:
- 2 tablespoons pure apple juice
- 1 tablespoon natural creamy almond butter
- 1 teaspoon raw apple cider vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon fresh ginger minced
- 1 tablespoon olive oil
- Sea salt to taste
Instructions
- Toast the almonds over medium heat on the stovetop until lightly golden brown, about 5-7 minutes. Stir continuously and watch them closely as they can burn.
- While the almonds toast, heat the olive oil in a large pan over medium heat. Add the sweet potato noodles and cook, stirring frequently, until tender and wilted, about 7-10 minutes. Season with sea salt.
- Place the cooked sweet potato noodles into a bowl with the spiralized apple, spinach, golden raisins, and add in the toasted almonds. Mix well.
- Make the vinaigrette. Add the apple juice, almond butter, and apple cider vinegar into a small, microwave-safe bowl and microwave for 30 seconds to soften the almond butter.
- Add in the Dijon mustard and ginger. Whisk until smooth and well combined.
- While whisking, add the olive oil until smooth and creamy. Add a pinch of salt.
- Pour the dressing over the salad and toss until evenly coated.
- Divide between two plates and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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