Apple-Cranberry Salad with Candied Walnuts & Apple Poppy Seed Vinaigrette

Prep Time: 10 minutes

Apple Cranberry Bacon Salad
    1 small head romaine lettuce, chopped
    8 oz. baby spinach
    2 Fuji or honeycrisp apples, thinly sliced
    1 cup dried cranberries
    6 slices bacon, cooked and crumbled
    1 red bell pepper, chopped
    1/2 small red onion, thinly sliced
    1/3 cup feta cheese crumbles
    3/4 cup Caramelized Walnuts

Apple Poppy Seed Dressing
    3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
    1/4 cup honey
    3 tablespoons sugar
    1 tablespoon poppy seeds
    1/2 teaspoon salt
    1 teaspoon dry minced onion
    3/4 cup extra virgin olive oil


Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance. When ready to serve, toss all of the salad ingredients together in a large bowl. Drizzle salad with desired amount of dressing, and toss to combine. If you expect leftovers, only drizzle individual salad servings with dressing.