Apples, quinoa, and salad greens get tossed with a savory hot walnut bacon dressing. Crunchy, savory, and just sweet enough. A fall favorite!
Yep, you heard me. Walnuts. Bacon. Hot. Dressing. It’s salty and crunchy and savory and tangy and sweet. It’s a serious dressing that can hold it’s own! This is no vinaigrette!! It’s filling and hearty. It’s — dare I say it — fall y’all!
Maybe I should have just titled this one: It’s FALL Y’all. But I wouldn’t do that to you. Is anyone else eye rolling at the #fallyall posts?!? Call me the Grinch if you want but that hashtag needs to leave the station! Just not my thing. What is my thing though: this hot walnut bacon dressing.
This guy is heavy enough to dress up kale greens all on its own, or to toss over roasted brussels sprouts and call it a bowl meal (I see you, Tuesday night dinner).
For that reason, I let the salad base for this one remain simple. You’ve got the texture and crunch you need from the apples and celery, but the base has a purposefully light flavor profile to let this fabulous dressing SHINE. And shine it does – especially with my optional orange add in!
If you’d like your dressing to be more on the savory side, feel free to leave out the orange juice and zest. But I’d encourage you to try it at least once. I love the bright flavor from the orange!
One last note on this before I release you into the kitchen: I have a whole new appreciation for the humble walnut. The *toasted* walnut specifically. Who knew walnuts could be such a hearty, toasty, delicious base for a savory dressing?? I sure didn’t. Maybe my understanding of the walnut wasn’t well rounded, but I used to mostly think of walnuts in the context of baked goods. No more, my friends. Toasted walnuts and I are going on new adventures. I’d love for you to share any savory walnut recipes in the comments below. I’ll be sure to let you in on any treasure we find.
Looking for more filling salad recipes?
- Kale, Apple, + Roasted Chickpea Salad with Garlic Tahini Dressing
- Spicy Venison Cabbage Bowl
- Honey-Roasted Butternut Squash + Cranberry Spinach Salad
- Coconut Chicken Tenders Salad (Whole30 + Paleo)
- Warm Brussels Sprouts and Pear Salad
- Cauliflower Walnut “Meat” Taco Salad Bowl (Vegan)
- Turkey Taco Bowls for Two with Avocado Cilantro Crema
- Warm Halloumi + Zuchinni Salad
Apple + Quinoa Salad with Hot Walnut Bacon Dressing
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 2 Salads (plus extra dressing) 1x
Description
Apples, quinoa, and salad greens get tossed with a savory hot walnut bacon dressing. Crunchy, savory, and just sweet enough. A fall favorite!
Ingredients
For the Salad
- 4 cups fresh spinach
- 1/2 cup quinoa, cooked
- 1 medium apple, diced (I used gala)
- 1 rib celery, sliced
- 4 tbsp hot walnut bacon dressing
For the Dressing
- 2 tbsp Grade A maple syrup
- 1/4 cup apple cider vinegar
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 3 strips thick cut bacon
- 1/2 cup walnuts
- 1 tbsp dijon or spicy brown mustard
- juice of 1/2 orange (optional, but recommended)
- zest of 1/2 orange (optional, but recommended)
Instructions
To Make the Dressing
- Preheat oven to 350° F. Toast walnuts on a half baking sheet 8-10 minutes, or until golden brown, flipping nuts halfway through for even toasting on both sides.
- Meanwhile, cook the bacon in a skillet over medium heat, flipping slices as necessary until nicely crisped. Remove the bacon from the skillet to a paper towel lined plate. Turn off the heat. Leave one third of the bacon drippings in the pan, reserving the rest for another use if you like.
- In a food processor, pulse together the half cup of toasted walnuts with the garlic, olive oil, salt and pepper. Pulse until a very course dressing is formed. You don’t want a paste! Be sure to leave plenty of nutty texture.
- Add the nut mixture back to the pan containing the bacon drippings. Stir in the vinegar, maple syrup, Dijon, orange juice, and orange zest. Bring to a simmer, stirring as you go.
- Meanwhile, dice or crumble the bacon. Continue to simmer just until the dressing has thickened a bit, then add in the diced/crumbled bacon. Serve warm.
To Make the Salad
- Divide the spinach, quinoa, apple, and celery between two bowls.
- If you made the dressing ahead of time, warm it on the stovetop or in the microwave.
- Top each salad with two tablespoons of the warm dressing and toss well before serving. Serve immediately.
Notes
Keep dressing refrigerated in a Mason jar or container with an airtight lid.
Make ahead: you can make this dressing ahead of time. When it’s time to serve, gently reheat the dressing in the microwave or on the stovetop.
- Category: Salad
Keywords: Salad, Dinner, Lunch
