Apple Spinach Salad with Maple Walnuts


Maple Walnuts:

1/2 cup walnuts

2 tablespoons pure maple syrup

1/8 teaspoon salt

Crispy Turkey Bacon:

1 tablespoon olive oil

4 slices turkey bacon, chopped


1/4 cup finely chopped shallots

2 tablespoons apple cider vinegar

2 tablespoons apple cider

1 tablespoon olive oil

1 tablespoon maple syrup

1/8 teaspoon salt

For assembly:

4 cups packed fresh baby spinach leaves (6 ounces)

1 apple, cored and sliced into wedges


Prepare the maple walnuts by placing the walnuts and maple syrup in a small nonstick pan. Heat over medium low heat for 6 to 8 minutes, stirring regularly, or until maple syrup has evaporated; stir in salt. Spread walnuts on a cookie sheet lined with parchment paper and allow to cool to room temperature.

To prepare the bacon, heat olive oil over medium high heat in a large nonstick skillet and sauté bacon for 5 to 7 minutes, stirring occasionally, or until crispy. Drain on paper towels.

To make the dressing, add shallots to the same pan the bacon was cooked in and sauté for 5 to 7 minutes or until tender. Place shallots in a small bowl and whisk in apple cider vinegar, apple cider, olive oil, maple syrup, and salt.

To assemble the salad, toss spinach leaves with desired amount of dressing, bacon, maple walnuts, and apple slices. Makes 2 servings.