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!
Servings 2
Ingredients
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
Instructions
- 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.
- 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.
- Place the cooked sweet potato noodles into a bowl with the spiralized apple, spinach, golden raisins and add in the toasted almonds. Mix well.
- 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.
- Add in the Dijon mustard and ginger. Whisk until smooth and well combined.
- While whisking, add in the olive oil and whisk 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 DEVOUR!