Name: Crunchy Apple Hazelnut Spinach Salad (Vegan, Oil-Free)
Total time: 30 min
Ingredients: 8 oz baby spinach; 2 cups brussels sprouts (halved); 1 baby bell pepper; 2 cups purple cabbage (shredded); 2 apples (sliced thin); 4 tbsp hazelnuts (toasted); 2 tbsp plain vegan yogurt; 2 tbsp balsamic vinegar; 1 tsp maple syrup; 2 pinch salt; black pepper (to taste)

This vegan spinach salad is full of texture, vibrant colors, and delicious flavors! Crunchy apples and hazelnuts are a nice complement to the tender spinach leaves and roasted peppers. The tangy yogurt and balsamic vinaigrette adds the right notes of sweet and creamy. It’s naturally gluten-free, and if you&#039;re SOS-free, simply skip omit the salt!

Crunchy Apple Hazelnut Spinach Salad (Vegan, Oil-Free)

oz baby spinach

brussels sprouts (halved)

baby bell pepper

purple cabbage (shredded)

apples (sliced thin)

hazelnuts (toasted)

yogurt

tbsp balsamic vinegar

maple syrup

salt

black pepper (to taste)

Preheat oven to 400.

Add Brussels sprouts, salt and baby bell pepper to a sheet pan and roast for 20 minutes. Let cool before chopping baby bell pepper into bite sized pieces for assembly.

In  a large bowl, add spinach, apples, cabbage, roasted Brussels, peppers and hazelnuts.

Add plain yogurt, balsamic vinegar, salt and pepper and toss well.

Serve immediately.

Crunchy Apple Hazelnut Spinach Salad (Vegan, Oil-Free)

Total: 30 minutes

Servings: 2

Author : Sara Tercero

Ingredients

Instructions

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