This vegan and whole 30 compliant spinach salad features sweet potato noodles, apples and a creamy almond Dijon vinaigrette for a healthy, weeknight meal!
Directions for: Sweet Potato Noodles and Apple Spinach with Almond Dijon Vinaigrette
Ingredients
Salad3 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
Vinaigrette2 Tbsp pure apple juice
1 Tbsp natural creamy almond butter
1 tsp raw apple cider vinegar
1 tsp organic Dijon mustard (make sure it doesn't have wine added)
tsp fresh ginger, minced
1 Tbsp olive oil
Sea salt
Directions
Salad1. Preheat your oven to 350F 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.
Vinaigrette1. 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.
2. Add in the Dijon mustard and ginger. Whisk until smooth and well combined.
3. While whisking, add in the olive oil and whisk until smooth and creamy. Add a pinch of salt.
4. Pour the dressing over the salad and toss until evenly coated.
5. Divide between two plates and DEVOUR!
Source and Credits
Courtesy of Taylor Kiser of foodfaithfitness.com
See more: Fruit, Nuts, Potatoes, Vegan, Vegetables, Vegetarian