Vegan and Whole 30 Sweet Potato Noodle and Apple Spinach Salad with Almond Dijon Vinaigrette

This vegan and whole 30 compliant spinach salad features sweet potato noodles, apples and a creamy almond Dijon vinaigrette for a healthy, weeknight meal!

Course Main Course, Salad
Cuisine American
Keyword healthy salads, spinach salad, sweet potato noodles, vegan dinners, whole30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Taylor


For the salad:

  • 3 Tbsp Sliced almonds
  • 2 tsp Olive oil
  • 1 Medium sweet potato spiralized with the 3mm blade, about 300g
  • Sea Salt
  • 1 Large Apple Spiralized with the 3mm blade I used fuji
  • 3 Cups Spinach packed
  • 3 Tbsp Golden raisins

For the vinaigrette:

  • 2 Tbsp Pure apple juice
  • 1 Tbsp Natural creamy almond butter
  • 1 tsp Raw Apple cider vinegar
  • 1 1/2 tsp Organic Dijon mustard make sure it doesn't have wine added
  • 1/2 tsp Fresh ginger minced
  • 1 Tbsp Olive oil
  • Sea salt


  1. Preheat your oven to 350 degrees and place the almonds onto a small pan. Cook until lightly golden brown and toasted, about 7-10 mins. Watch them closely as they can burn quickly.
  2. While the almonds cook, heat up the olive oil in a large pan on medium heat. Add the sweet potato noodles and cook, stirring frequently, until tender and wilted, about 7-10 mins. Season with sea salt.
  3. Place the cooked sweet potato noodles into a bowl with the spiralized apple, spinach, golden raisins and add in the toasted almonds. Mix well.
  4. Add the apple juice, almond butter and apple cider vinegar into a small, microwave-safe bowl and microwave for 30 seconds to soften to almond butter.
  5. Add in the Dijon mustard and ginger. Whisk until smooth and well combined.
  6. While whisking, add in the olive oil and whisk until smooth and creamy. Add a pinch of salt.
  7. Pour the dressing over the salad and toss until evenly coated.
  8. Divide between two plates and DEVOUR!