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How to make Candied Walnut, Bacon and Apple Salad

INDIANAPOLIS (WISH) — Here’s a seasonal salad Annessa’s serving these days.

Candied Walnut, Bacon & Apple Salad

  • 2 cups fresh spinach and/or red romaine 
  • 2 tablespoons walnuts 
  • 2 teaspoons pure maple syrup 
  • 2 tablespoons crumbled bacon 
  • 2 tablespoons dried cranberries 
  • 1/2 Lucy Glo apple, sliced 
  • 2 tablespoons crumbled feta 

Apple Vinaigrette 

  • 1 cup chopped Lucy Glo apple 
  • 2 tablespoons white wine vinegar 
  • 1/2 cup olive 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 400 degrees. 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. 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 tablespoons of water and blend again. Store in the refrigerator.
  4. Drizzle a few tablespoons on top of the Candied Walnut Salad and enjoy! 


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