Apple Bacon Spinach Salad with Spicy Maple Walnuts

• Gluten free

• Meat

  • 4 pieces Bacon

• Produce

  • 1 Granny smith apple
  • 2 tbsp Red onion
  • 6 cups Spinach, loosely-packed

• Condiments

  • 1/4 tsp Dijon
  • 2 tsp Maple syrup

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/4 tsp Cinnamon
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Walnuts
  • 1/2 cup Walnuts

• Dairy

  • 2 tbsp Feta cheese

Found on sweetpeasandsaffron.com

Description

Ingredients

• 6 cups of loosely packed spinach
• 1 Granny Smith apple, sliced thinly
• 4 pieces of bacon
• 2 tbsp red onion, finely chopped
• 2 tbsp feta cheese, crumbled
• Walnuts, recipe below
• ½ cup walnuts
• 1 tsp maple syrup
• ¼ tsp cayenne
• ¼ tsp cinnamon
• ⅛ tsp salt
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• ¼ tsp Dijon
• 1 tsp maple syrup

Directions

• Cook the bacon in a frying pan over medium heat. Using a paper towel, wipe excess bacon grease from pan, but leave a thin coating.
• Add the walnuts and cook over medium-low heat. If the bacon grease starts smoking, remove from heat immediately and reduce heat to prevent walnuts from burning. Cook for 5 or so minutes until lightly golden.
• While cooking walnuts, combine the maple syrup, cayenne, cinnamon and salt in a medium bowl. Once walnuts are toasted, transfer them to the bowl and toss until thoroughly coated. Allow to cool before adding to salad.
• Combine all salad ingredients in a large bowl.
• Combine all vinaigrette ingredients in a small bowl.
• Toss the salad with the vinaigrette just prior to serving.