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Scallop and Apple Noodle Spinach Salad with Spiced Walnuts

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 3

Ingredients

  • For the walnuts:
  • 1/2 tablespoon maple syrup
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • salt to taste
  • 1/4 cup whole walnuts
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste
  • 1/2 teaspoon dijon mustard
  • For the salad:
  • 1 green apple
  • 3 oz baby spinach
  • 1 tablespoon extra virgin olive oil
  • 6 large scallops
  • salt and pepper to taste
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  • 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.