5 from 18 votes
Pear Bacon and Brussels Sprout Salad
This Pear Bacon and Brussels Sprout Salad combines the crunch of shredded Brussels sprouts with sweet diced pears and crispy bacon. Toasted pecans and crumbly gorgonzola add texture and savory notes. A dressing made with olive oil, bacon drippings, lemon juice, Dijon mustard, and maple syrup binds these ingredients into a balanced salad blending sweet, salty, tart, and nutty flavors.
Prep Time
25 mins
Cook Time
8 mins
Total Time
33 mins
Servings:
7
Course:
Salad
Cuisine:
American
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
- black pepper freshly ground
- salt 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.
Cup of Yum
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