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.
