Vegan Sweet Potato Noodle and Apple Spinach Salad

Preheat oven to 350ºF 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.

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.

Place the cooked sweet potato noodles into a bowl with spiralized apple, spinach, golden raisins and add toasted almonds. Mix well.

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.

Pour the dressing over the salad and toss until evenly coated. Divide between plates and devour!