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
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Author FoodFaithFitness
Ingredients
For the salad:
3TbspSliced almonds
2tspOlive oil
1Medium sweet potatospiralized with the 3mm blade, about 300g
Sea Salt
1Large Apple Spiralized with the 3mm bladeI used fuji
3CupsSpinachpacked
3TbspGolden raisins
For the vinaigrette:
2TbspPure apple juice
1TbspNatural creamy almond butter
1tspRaw Apple cider vinegar
1 1/2tspOrganic Dijon mustardmake sure it doesn't have wine added
1/2tspFresh gingerminced
1TbspOlive 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.