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Zucchini Rice with Cranberries, Bacon, Goat Cheese and Walnuts with Maple-Dijon Dressing

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2


  • 1 medium to large zucchini Blade C
  • 4 strips of bacon
  • ΒΌ cup dried cranberries
  • 1/3 cup coarsely chopped walnuts
  • 1 oz crumbled goat cheese
  • For the dressing:
  • 1.5 tablespoons apple cider vinegar
  • 1/2 tablespoon extra virgin olive oil
  • 3/4 teaspoon whole grain Dijon mustard
  • salt and pepper to taste
  • 1.5 tablespoons maple syrup


  • Place the zucchini noodles in a food processor and pulse until rice-like, being careful not to over-pulse, as the zucchini will turn to mush. Set the zucchini rice into a colander and let drip into a sink or bowl while you continue with the rest of the recipe.
  • Place a large non-skillet over medium heat. When skillet heats, add in the bacon and cook until crispy, 5-7 minutes, flipping halfway. Set aside on a paper towel lined plate.
  • Combine all of the ingredients for the maple-dijon dressing into a small bowl or dressing shaker and whisk together. Set aside.
  • Pour the zucchini rice into a large mixing bowl and press down with paper towels to absorb any leftover excess moisture. Add in the cranberries, walnuts, goat cheese and crumble in the bacon. Pour over the dressing and toss to combine.