Pear Bacon and Brussels Sprout Salad
User Reviews
5
Pear Bacon and Brussels Sprout Salad
Description
The salad features shredded Brussels sprouts and bright diced Bartlett pears as its foundation. Cooked and crisped bacon contributes smoky saltiness, offset by fresh parsley and toasted pecans for earthiness and crunch. Crumbled gorgonzola cheese introduces a creamy, tangy note, complemented by minced shallots adding mild onion sharpness.
Its dressing includes olive oil, rendered bacon drippings, lemon juice, Dijon mustard, and maple syrup. This mix balances acidity, sweetness, and richness to coat the ingredients evenly without overpowering them. The Brussels sprouts are shredded thinly enough to remain tender yet crisp.
This salad works well as a side dish alongside roasted meats or as a hearty, savory salad for lunch. The combination of fruit, nuts, and cheese with fresh sprouts and bacon makes it suitable for fall or winter meals when heavier greens and savory accents are desired.
Ingredients
- 6 lices (6 oz.) Bacon chopped
- 14 oz. Brussels sprouts bottoms trimmed, shredded
- 1/2 cup parsley sliced fresh
- 1 cup pecans toasted and roughly chopped
- 2 bartlett pears cored and diced small
- 1/2 cup gorgonzola cheese
- 2 Tbsp shallot minced
Dressing
- 3 Tbsp olive oil
- 2 Tbsp bacon drippings rendered
- 2 1/2 Tbsp lemon juice fresh
- 1 tsp Dijon mustard
- 1 Tbsp maple syrup
- salt freshly ground
- black pepper freshly ground
Instructions
- Cook bacon in a non-stick skillet over medium-high heat until browned and just crisp, about 6 - 8 minutes. Transfer bacon to plate lined with paper towels to drain (it helps to use a spatula and press bacon against side of pan to drain excess bacon drippings back into the pan) and reserve rendered bacon drippings for dressing.
- In a large bowl toss together brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola and shallots. Toss with dressing and serve.
For the dressing:
- Whisk together all dressing ingredients in a mixing bowl or shake together well in a jar. Stir or shake again just before pouring onto salad. Note if it's chilled it will need to be warmed just slightly as the bacon drippings solidify once chilled.
- *First half the brussels sprouts then thinly slice through the width so pieces will separate. **If you prefer a more mild less pungent cheese goat cheese may be substituted.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
You'll Also Love
