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Spinach, Apple and Bacon Salad with Sugar-Glazed Walnuts

Teresa Ambra
This lovely salad is filled with spinach, craisins, feta cheese, apple slices, bacon and sugar-glazed walnuts. It has a tasty homemade Dijon Vinaigrette making this salad sweet, spicy and savory! It's perfect for company or holiday dinners like Easter, Mother's Day or Father's Day. Gluten free.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 8
Calories 444 kcal

Equipment

  • 1 large salad bowl
  • 1 large skillet to fry bacon
  • 1 small sauce pan
  • 1 sharp knife to cut vegetables and fruit
  • waxed paper
  • 1 blender
  • measuring cups
  • measuring spoons
  • 1 nut chopper if walnuts are not previously chopped

Ingredients
  

SALAD:

  • 10 oz. baby spinach
  • 1/4 to 1/3 cup red onion cut in strips
  • 6 slices Applewood-smoked bacon cooked
  • 1 large Gala Apple unpeeled
  • 1 cup feta cheese crumbled
  • 1 cup craisins
  • 1/4 cup lemon juice or as needed

SUGAR-GLAZED WALNUTS:

  • 1 cup walnuts chopped (measure after chopping)
  • pinch salt
  • 1/3 cup granulated sugar
  • pinch cayenne pepper or more to taste

DIJON VINAIGRETTE:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp. garlic finely minced
  • 1 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. dijon mustard
  • 1/4 tsp. black pepper or to taste

Instructions
 

SALAD:

  • Fry bacon in skillet; remove to paper towel-lined plate to drain.
  • Crumble bacon into bite sized pieces; set aside.
  • Meanwhile, layer spinach, red onion and craisins in a large salad bowl.
  • Sprinkle with Feta cheese and bacon pieces.
  • Soak apple slices in lemon juice and toss on top of salad.
  • Add cooled, sugar-glazed walnuts.
  • Refrigerate until ready to serve.
  • Toss salad.
  • Fill individual salad bowls with salad and drizzle vinaigrette over top.

SUGAR-GLAZED WALNUTS:

  • Place sugar, cayenne pepper and salt in a small saucepan over low to medium heat.
  • Dissolve sugar completely.
  • Be careful not to heat at too high of a temperature or mixture will scorch.
  • Remove from heat.
  • Add walnuts and stir quickly to cover them with the glaze.
  • Place a large sheet of waxed paper on your counter.
  • Spoon nut mixture out onto waxed paper.
  • Break into pieces as soon as possible and allow to cool completely.
  • Toss walnuts on top of salad.
  • Refrigerate until ready to serve.

DIJON VINAIGRETTE:

  • Mix ingredients in a blender or food processor until well emulsified – about 10-15 seconds.
  • Refrigerate dressing until ready to serve salad.
  • Pour dressing over individual salads when ready to serve.

Notes

Recipe adapted from Mel's Kitchen Cafe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 444kcalCarbohydrates: 31gProtein: 8gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 28mgSodium: 480mgPotassium: 366mgFiber: 3gSugar: 24gVitamin A: 3428IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Keyword apples, bacon, gluten free, side dish, spinach, walnuts
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