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large wooden bowl of oil-free spinach salad with baby spinach, brussels sprouts, red cabbage, apples and hazelnuts in a creamy balsamic vinaigrette dressing

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

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're SOS-free, simply skip omit the salt!
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Total Time 30 minutes
Course Salad, Side Dish
Cuisine vegan
Servings 2 servings
Calories 349 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 349kcalCarbohydrates: 54gProtein: 12gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 183mgPotassium: 1577mgFiber: 14gSugar: 31gVitamin A: 12831IUVitamin C: 187mgCalcium: 252mgIron: 6mg
Keyword apple spinach salad, hazelnut spinach salad, roasted brussels sprout spinach salad, vegan spinach salad
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