Get ready to experience a culinary adventure that will tantalize your taste buds and revolutionize your salad expectations! This Sweet Potato Noodle and Apple Spinach Salad is not just another boring lunch option – it's a vibrant, nutrient-packed masterpiece that combines the creamy sweetness of spiralized sweet potatoes with the crisp freshness of spinach and apple. Topped with a zesty almond Dijon vinaigrette, this recipe is about to become your new obsession, promising a perfect balance of flavors and textures that will make you forget all about mundane salads forever!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, spiralized
- 2 cups fresh spinach
- 1 apple, thinly sliced
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Start by preparing the sweet potatoes. Peel the sweet potatoes and spiralize them using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Aim for about 2 cups of spiralized sweet potatoes.
- Rinse the fresh spinach under cold water and then pat it dry with a paper towel or use a salad spinner to remove excess moisture.
- Wash the apple thoroughly, then core and thinly slice it. You can leave the skin on for added texture and nutrients.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the spiralized sweet potatoes to the skillet.
- Sauté the sweet potatoes for about 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp. Season with salt and pepper to taste.
- While the sweet potatoes are cooking, prepare the almond Dijon vinaigrette. In a small bowl, whisk together 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper. Gradually drizzle in 2 tablespoons of olive oil while whisking to emulsify the dressing.
- Once the sweet potatoes are cooked, remove the skillet from heat and let them cool slightly. In a large mixing bowl, combine the sautéed sweet potatoes, fresh spinach, thinly sliced apple, and sliced almonds.
- Drizzle the almond Dijon vinaigrette over the salad mixture and toss gently to combine all the ingredients evenly.
- Serve the salad immediately while the sweet potatoes are still warm, or refrigerate for a short time to serve it chilled. Enjoy your Sweet Potato Noodle and Apple Spinach Salad!
Tips
- Spiralizer Hack: If you don't own a spiralizer, don't worry! A vegetable peeler can create beautiful sweet potato ribbons just as effectively.
- Timing is Everything: Sauté your sweet potato noodles just until they're tender-crisp to maintain the perfect texture and prevent mushiness.
- Vinaigrette Pro Tip: Whisk your dressing ingredients slowly and steadily to create a smooth, well-emulsified sauce that coats every ingredient beautifully.
- Freshness Matters: Use the freshest spinach and crisp apples for maximum flavor and nutritional punch.
- Make-Ahead Magic: While best served fresh, you can prep components separately and assemble just before serving to maintain optimal texture and freshness.
- Customize Your Creation: Feel free to add grilled chicken or tofu for extra protein, or swap almonds for other nuts for a personalized touch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
