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Sweet Potato and Spinach Salad With Almond Dijon Vinaigrette [Vegan]

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This bowl full of glowy-healthy-food-goodness is a combo of tender sautéed sweet potato noodles mixed with crispy-fresh apple noodles, chewy and sweet golden raisins, with a little hint of crunch from some roasty-toasty almonds. The nutty, sweet and bright vinaigrette is where almond butter, apple juice, and Dijon mustard come together in the thickest, creamiest and most delicious of ways.

Sweet Potato and Spinach Salad With Almond Dijon Vinaigrette [Vegan]

This Recipe is :



For the Salad:

  • 3 tablespoons sliced almonds
  • 2 teaspoons olive oil
  • 1 medium sweet potato, spiralized with the 3mm blade
  • Sea salt, to taste
  • 1 large apple, spiralized with the 3mm blade
  • 3 cups spinach, packed
  • 3 tablespoons golden raisins

For the Dressing:

  • 2 tablespoons pure apple juice
  • 1 tablespoons natural creamy almond butter
  • 1 teaspoons raw apple cider vinegar
  • 1 1/2 teaspoons organic Dijon mustard
  • 1/2 teaspoon fresh ginger, minced
  • 1 tablespoon olive oil
  • Sea salt


To Make the Salad:

  1. Preheat your oven to 350°F and place the 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 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 minutes. 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.

To Make the Dressing:

  1. 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.

To Serve:

  1. Pour the dressing over the salad and toss until evenly coated.





Over-the-top dinners and desserts that are deceptively easy to make. Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.



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11 comments on “Sweet Potato and Spinach Salad With Almond Dijon Vinaigrette [Vegan]”

Click to add comment
Valerie Dobson
2 Years Ago

Mmm looks good!!

Harvey Slonaker
2 Years Ago

Ern Malcolm

Ern Malcolm
26 Jan 2016

Aye, Harvey! Right up my alley.

Dennis Minjoot
2 Years Ago

Bea Bianca

Nan Lowe
2 Years Ago

will try this once we are feeling better,,,

Leea Jones
2 Years Ago

Bub Anna Jukova

Patricia Martin
2 Years Ago

Linda Ayala

Missy Basshead
2 Years Ago

Amy Armstrong

Julia Carrasquillo
2 Years Ago

Jonathan D Carrasquillo

Phil Sims
2 Years Ago

Claire Watkins

2 Years Ago



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