Saladscookingclassy5.0
Pear Bacon and Brussels Sprout Salad
A delicious autumn pear salad that's brimming with bacon, nutty toasted pecans, tangy gorgonzola cheese, all with a base of finely shredded raw brussels sprouts. So delicious!
👥 7 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 25 min🔥 Cook: 8 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- spatula
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
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.
(6 oz.) bacon, (chopped )6 slicesrendered bacon drippings2 Tbsp
2
In a large bowl toss together brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola and shallots. Toss with dressing and serve.
(6 oz.) bacon, (chopped )6 slicespecans, (toasted and roughly chopped)1 cupminced shallot2 Tbsp
3
For the dressing:
4
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.
5
*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.
6
Recipe source: Cooking Classy
Nutrition Facts
calories
354 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
5 g
sugar Content
7 g
sodium Content
269 mg
protein Content
7 g
cholesterol Content
22 mg
carbohydrate Content
16 g
saturated Fat Content
7 g
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