This Pear Bacon and Brussels Sprout Salad is a perfectly delicious Autumn salad that will leave everyone asking for more! It’s the perfect combination of flavors and textures.
You get those thinly shredded brussels sprouts that have just the perfect crunch, along with soft sweet pears, salty crispy bacon, a slight bite from the shallots, nutty crunchy pecans, creamy tangy gorgonzola cheese, plus just a hint of herby freshness from the parsley.
And it’s all finished off with a bright lemon bacon maple dressing.
It’s a salad that will give you one more reason to look forward to fall every year and all those delicious pears in season (which you can swap out the type of pear but if they have a thicker peel then peel them first).
This salad is the perfect reminder that everything is better with bacon. But really, I do love the way the pears and bacon compliment each other here.
It’s a match meant to be and a flavor combination I should be using more often.
On a side note this is actually a salad that holds up well even after it’s had the dressing added for up to one hour – but keep in mind the pears edges can brown so if you want to add dressing to soften up the brussels sprouts a little first just wait to add those pears until later.
You know how those delicate pears go. The skin browns easy so once cut it doesn’t have long.
This would be a perfect salad to serve at a party or at Thanksgiving but it’s also so delicious that you should be waiting for a celebration to roll around.
You should be making it today. And enjoying every delicious bite!
And since it’s a more time consuming side dish (since you need to shred up all those brussels sprouts) you could serve it with a simple roasted chicken or store-bought rotisserie chicken, like I’m known to do sometimes.
And if you aren’t a fan of gorgonzola cheese I think goat cheese would also be a perfectly good substitution here. It’s not quite as pungent and it pairs perfectly well with pears and toasted pecans.
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!
- 6 slices (6 oz.) bacon, chopped
- 14 oz. brussels sprouts, bottoms trimmed, shredded*
- 1/2 cup sliced fresh parsley
- 1 cup pecans, toasted and roughly chopped
- 2 bartlett pears, cored and diced small
- 1/2 cup gorgonzola cheese**
- 2 Tbsp minced shallot
- 3 Tbsp olive oil
- 2 Tbsp rendered bacon drippings
- 2 1/2 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 Tbsp maple syrup
- Salt and freshly ground black pepper
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.
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