Ideal for brunches and casual parties, this crowd-pleasing salad will have everyone asking for more! Chop all ingredients ahead for quick prep and serving.
FOR THE DRESSING: In a large skillet over medium-high, cook the chopped onions in 1 tablespoon of oil until softened (about 2-3 minutes). Whisk in remaining olive oil, vinegar, maple syrup, water and cornstarch. Bring to a boil. Once thickened, remove from heat, toss in bacon bits, salt and pepper FOR THE CANDIED ALMONDS: Place all ingredients in a nonstick skillet. Heat over medium-high heat, stirring constantly, until the sugar begins to melt and bubble. Cook until the sugar and almonds turn a light golden brown (about 45-60 seconds) then transfer to parchment paper and allow to cool. FOR THE SALAD: Toss all ingredients together. Drizzle with warm bacon dressing and garnish with candied almonds. Enjoy immediately!