Happy National Noodle Day!
Yes, that’s a thing and it is today and I’m totally owning this holiday.
On a day like the National Noodle Day, I can’t help but think about how spiralizing has totally changed the way I view the word “noodle.”
When you say noodle, I think “veggie noodle.” How cool is that? Back in February of 2013, I thought of noodles as my carb-enemy. I never truly ate a bowl of noodles without feeling slight regret and guilt.
Now? I haven’t used the word “regret” or “guilt” when referring to food since I started spiralizing.
Today, we have a recipe that uses apple noodles – which are way cooler than sliced or diced apples in salads. The apples actually transform this meal into something exciting.
Don’t be intimidated by scallops – they’re actually one of the easiest, quickest seafoods to cook – just a couple minutes per side will do the trick!
To simplify this recipe, use raw walnuts or prepare the spiced walnuts ahead of time – that’s really the only somewhat time-consuming part of this recipe.
This salad incorporates the flavors of the season – maple, cinnamon, and apple!
Inspiralized Cookbook Giveaway
In honor of National Noodle Day, I’m giving away a signed copy of the Inspiralized cookbook, made out to whoever you’d like me to make it out to! US addresses only, winner announced 5pm EST today, National Noodle Day.
There are two simple ways to enter:
1) Follow @Inspiralized on Instagram, and/or
2) Subscribe to our newsletter!
Double entries for doing both! If you’re already subscribed and following, don’t worry – you’re automatically entered to win, just for being awesome and supporting me!
Now, go enjoy your big bowl of vegetable noodles! If there’s ever a time, it’s today!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 7 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the walnuts:
- ½ tablespoon maple syrup
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne
- salt, to taste
- ¼ cup whole walnuts
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- salt and pepper, to taste
- ½ teaspoon dijon mustard
- For the salad:
- 1 green apple
- 3oz baby spinach
- 1 tablespoon extra virgin olive oil
- 6 large scallops
- salt and pepper, to taste
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 425 degrees. In a medium bowl, whisk together the maple syrup with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the walnuts into the mixture. Stir to combine thoroughly.
- Line a baking tray with parchment paper. Lay the dressed walnuts out on the parchment paper and bake for 5 minutes. Remove from the oven and set aside. Let the walnuts cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)
- While the walnuts cook, whisk together all of the ingredients for the dressing. Taste and adjust to your preferences. Set aside. Spiralize the apple with Blade C and place in a large mixing bowl along with the spinach. Set aside.
- Once the walnuts are cooling out of the oven, place a large skillet over medium heat and add in the oil. While oil heats, season the scallops with salt and pepper. Once oil heats, add the scallops to the pan, cook for 1-2 minutes (or until golden brown on the bottom) and flip over, cooking another 1-2 minutes or until both sides are golden brown. Then, add the lemon juice to the pan, coating the scallops with the juice.
- While scallops cook, pour the dressing over the greens and apple noodles. Toss together to combine and divide into two plates.
- When scallops are done, divide onto plates and then garnish with walnuts. Serve immediately.