The Ultimate Fall Spinach Salad

• Produce

  • 1 cup Cranberries, dried
  • 2 Granny smith apples
  • 6 cups Spinach

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/2 cup Granulated sugar
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 cup Candied walnuts
  • 1 cup Walnuts

• Dairy

  • 1 cup Gorgonzola cheese

• Other

  • 1 cup Bacon crumbles or pieces

Found on teepeegirl.com

Ingredients

• 6 cups spinach
• 1 cup candied walnuts
• 2 Granny Smith apples, cut into slices or chunks
• 1 cup dried cranberries
• 1 cup bacon crumbles or pieces
• 1 cup Gorgonzola cheese
• Dressing:
• ½ cup maple syrup
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper
• For the candied walnuts:
• 1 cup walnuts
• ½ cup granulated sugar
• ¼ teaspoon cinnamon

Directions

• Start by making the candied walnuts. Combine the sugar, walnuts, and ground cinnamon in a non-stick skillet over medium heat. Watch carefully. When the sugar starts to melt and carmelize, stir constantly until all the sugar is melted onto the walnuts. Put the walnuts onto a silpat liner to cool.
• While the walnuts are cooling, cook the bacon. Cut up or crumble the bacon.
• In a large dish, combine the spinach, candied walnuts, chopped Granny Smith apples, dried cranberries, bacon crumbles, and Gorgonzola cheese.
• In a separate small bowl, make the salad dressing by whisking or stirring together the maple syrup, olive oil, apple cider vinegar, salt and pepper.
• Pour the salad dressing over the salad. Stir to combine and serve immediately.