Apple and Pear Salad with Maple Pecan Bacon and Cranberry Vinaigrette
A delicious salad filled with apples, grapes, pears, and gorgonzola cheese. Topped with maple and pecan coated bacon and a cranberry vinaigrette. Can you say yum?
Servings: 4
Ingredients
- 8 slices thick bacon
- 1/4 cup maple syrup
- 1 1/2 cups finely chopped pecans
- 8 cups mixed greens
- 1 large Bartlett pear, thinly sliced
- 1 large gala apple, diced
- 1 cup red seedless grapes
- 1/2 cup Gorgonzola cheese
Cranberry Vinaigrette
- 1/2 cup canned whole berry cranberry sauce
- 1/4 cup fresh orange juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 tablespoon light brown sugar
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees. Place a wire rack coated with cooking spray on a 15x10-inch jelly roll pan lined with aluminum foil.
- Dip bacon in maple syrup and then press pecans onto both sides of bacon.
- Arrange bacon slices on wire rack and bake for 20 minutes. Flip bacon slices and cook for another 5 minutes. Set aside.
- Place mixed greens in a large salad bowl. Add pears, apple, grapes, and gorgonzola cheese. Toss together.
- To make Cranberry Vinaigrette: Whisk together all ingredients in a medium bowl.
- To serve: Top each serving of salad with 2 pieces of bacon and drizzle with vinaigrette.
Notes
I found that a good portion of the pecan pieces fell off when flipping the bacon. To help alleviate this, reserve some of the pecans so that you can add more when you flip the bacon or just spread the pecans on the top side and do not flip. The bacon should cook fine without the flipping.