This Pear, Bacon, and Brussels Sprout Salad is a delightful mix of sweet and savory flavors that creates a perfect balance of textures and tastes. The crisp Brussels sprouts pair beautifully with the sweetness of fresh Bartlett pears, crunchy toasted pecans, and the tangy bite of gorgonzola cheese. Tossed in a delicious maple Dijon dressing, made with rendered bacon drippings and fresh lemon juice, this salad is a refreshing yet hearty option that can be served as a light main course or as a side dish for any meal.
Ingredients:
For the Salad:
- 6 slices (6 oz.) bacon, chopped
- 14 oz. Brussels sprouts, bottoms trimmed and shredded
- ½ cup fresh parsley, sliced
- 1 cup pecans, toasted and roughly chopped
- 2 Bartlett pears, cored and diced small
- ½ cup gorgonzola cheese
- 2 Tbsp minced shallot
For the Dressing:
- 3 Tbsp olive oil
- 2 Tbsp rendered bacon drippings
- 2 ½ Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp maple syrup
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Bacon:
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
- Once done, transfer the bacon to a paper towel-lined plate to drain, reserving 2 tablespoons of the bacon drippings for the dressing.
- Prepare the Brussels Sprouts:
- While the bacon is cooking, trim the bottoms of the Brussels sprouts and shred them using a sharp knife or a food processor with a slicing blade.
- Toast the Pecans:
- In a dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant.
- Remove from heat and set aside.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, reserved bacon drippings, fresh lemon juice, Dijon mustard, maple syrup, and a pinch of salt and freshly ground black pepper.
- Adjust seasoning to taste.
- Assemble the Salad:
- In a large bowl, combine the shredded Brussels sprouts, parsley, toasted pecans, diced pears, gorgonzola cheese, minced shallot, and cooked bacon.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Serve:
- Serve the salad immediately, either as a side dish or a main course.
- Garnish with extra pecans, cheese, or parsley if desired.
Conclusion:
This Pear, Bacon, and Brussels Sprout Salad is the perfect combination of sweet, savory, and tangy flavors. The freshness of the pears and Brussels sprouts, combined with the rich gorgonzola and crispy bacon, makes for a beautifully balanced dish. The maple Dijon dressing ties everything together, offering just the right amount of sweetness to complement the other ingredients. Whether you’re looking for a unique salad to serve at a gathering or a simple yet satisfying meal, this salad is sure to impress!
Pear, Bacon, and Brussels Sprout Salad with Maple Dijon Dressing
Ingredients
For the Salad:
- 6 slices 6 oz. bacon, chopped
- 14 oz. Brussels sprouts bottoms trimmed and shredded
- ½ cup fresh parsley sliced
- 1 cup pecans toasted and roughly chopped
- 2 Bartlett pears cored and diced small
- ½ cup gorgonzola cheese
- 2 Tbsp minced shallot
For the Dressing:
- 3 Tbsp olive oil
- 2 Tbsp rendered bacon drippings
- 2 ½ Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp maple syrup
- Salt and freshly ground black pepper to taste
Instructions
Cook the Bacon:
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
- Once done, transfer the bacon to a paper towel-lined plate to drain, reserving 2 tablespoons of the bacon drippings for the dressing.
Prepare the Brussels Sprouts:
- While the bacon is cooking, trim the bottoms of the Brussels sprouts and shred them using a sharp knife or a food processor with a slicing blade.
Toast the Pecans:
- In a dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant.
- Remove from heat and set aside.
Make the Dressing:
- In a small bowl, whisk together the olive oil, reserved bacon drippings, fresh lemon juice, Dijon mustard, maple syrup, and a pinch of salt and freshly ground black pepper.
- Adjust seasoning to taste.
Assemble the Salad:
- In a large bowl, combine the shredded Brussels sprouts, parsley, toasted pecans, diced pears, gorgonzola cheese, minced shallot, and cooked bacon.
- Pour the dressing over the salad and toss everything together until evenly coated.
Serve:
- Serve the salad immediately, either as a side dish or a main course.
- Garnish with extra pecans, cheese, or parsley if desired.