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?
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1 1/2cupsfinely chopped pecans
1large Bartlett pear,thinly sliced
1large gala apple,diced
1cupred seedless grapes
1/2cupcanned whole berry cranberry sauce
1/4cupfresh orange juice
1/2tablespoonlight brown sugar
1teaspoongrated fresh ginger
1/4teaspoonfreshly ground black pepper
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.
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.
This recipe originally appeared on spicysouthernkitchen.com