Created by: Annessa Chumbley, RD
Created for: Chelan Fresh
  • 2 cups fresh spinach and/or red romaine
  • 3 tablespoons raw walnuts
  • 2 teaspoons pure maple syrup
  • 2 tablespoons crumbled bacon
  • 2 tablespoons dried cranberries
  • 1/2 Lucy™ Glo apple, sliced
  • 2 tablespoons crumbled feta
Lucy™ Glo Apple Vinaigrette
  • 1 cup chopped Lucy™ Glo apple
  • 2 tablespoons red wine vinegar
  • 1/2 cup walnut oil
  • 2 tablespoons chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sweetener, (such as maple syrup or monk fruit) optional

  1. To make candied walnuts, preheat oven to 400º. Roast walnuts in a single layer for 5-7 minutes. When they come out of the oven, immediately drizzle maple syrup on them with a pinch of salt. Mix walnuts around with a fork so everything gets coated. Let them cool while you build the rest of the bowl.
  2. In a lunch bowl, arrange spinach and top with bacon, cranberries, apple, and feta.
  3. In a small blender, add all vinaigrette ingredients. Process until smooth. If vinaigrette is a little thick, add 2-3 tablespoons of water and blend again. Store in the refrigerator. Drizzle a few tablespoons on top of the Candied Walnut Salad and enjoy!
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