Vegan Sweet Potato Noodle And Apple Spinach Salad

Name: Vegan Sweet Potato Noodle And Apple Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Sliced Almonds; 2 teaspoons 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 Tablespoons Golden Raisins; FOR THE DRESSING:; 2 Tablespoons Pure Apple Juice; 1 Tablespoon Natural Creamy Almond Butter; 1 teaspoon Raw Apple Cider Vinegar; 1-1/2 teaspoon Organic Dijon Mustard (make Sure It Doesn't Have Wine Added); 1/2 teaspoons Fresh Ginger, Minced; 1 Tablespoon Olive Oil

Servings: persons

3 Tablespoons Sliced Almonds
2 teaspoons 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 Tablespoons Golden Raisins
FOR THE DRESSING:
2 Tablespoons Pure Apple Juice
1 Tablespoon Natural Creamy Almond Butter
1 teaspoon Raw Apple Cider Vinegar
1-1/2 teaspoon Organic Dijon Mustard (make Sure It Doesn't Have Wine Added)
1/2 teaspoons Fresh Ginger, Minced
1 Tablespoon Olive Oil

1
Preheat oven to 350u00b0F and place almonds onto a small pan. Cook until lightly golden brown and toasted, about 7-10 minutes. Watch them closely as they can burn quickly.
2
While almonds cook, heat olive oil in a large pan on medium heat. Add sweet potato noodles and cook, stirring frequently, until tender and wilted, about 7-10 minutes. Season with sea salt.
3
Place the cooked sweet potato noodles into a bowl with spiralized apple, spinach, golden raisins and add toasted almonds. Mix well.
4
For the dressing, add 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 Dijon mustard and ginger. Whisk until smooth and well combined. While whisking, add olive oil and whisk until smooth and creamy. Add a pinch of salt.
5
Pour the dressing over the salad and toss until evenly coated. Divide between plates and devour!

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tablespoons Sliced Almonds, 2 teaspoons Olive Oil, 1 Medium Sweet Potato (about 300g), Spiralized With The 3mm Blade, Sea Salt, and more.

Yes, Vegan Sweet Potato Noodle And Apple Spinach Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!