Sweet Potato Noodles and Apple Spinach Salad with Almond Dijon Vinaigrette {Vegan + Whole 30}
Food Faith Fitness
Food Faith Fitness
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  • 5.0 from 2 reviews Vegan and Whole
  • 30 Sweet Potato Noodle and Apple Spinach Salad with Almond Dijon Vinaigrette Print Prep time 10 mins Cook time 10 mins Total time 20 mins Author: Taylor Serves: 2-3 servings Ingredients For the salad: 3 Tbsp Sliced almonds 2 tsp Olive oil 1 Medium sweet potato (about 300g), spiralized with the 3mm blade Sea Salt 1 Large Apple (I used fuji) Spiralized with the 3mm blade 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! 3.5.3208
  • Almond Butter
  • Large Pan
  • (based on 2 servings)



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