Pear Bacon and Brussels Sprout Salad

10.19.2017

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 and it’s a great way to use up seasonal produce.

Pear Bacon and Brussels Sprout Salad

Brussels Sprout Salad with Pears and Bacon

With this delicious salad 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. Talk about one delicious salad! And something new for a change.

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It’s a salad that will give you one more reason to look forward to fall every year and all those delicious pears this time of year.

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.

Pear Bacon and Brussels Sprout Salad

Ingredients Needed for the Salad

  • Bacon
  • Fresh Brussels sprouts
  • Fresh parsley
  • Pecans
  • Pears
  • Gorgonzola cheese
  • Shallot

Ingredients Needed for the Dressing

  • Olive oil
  • Bacon drippings
  • Lemon
  • Dijon mustard
  • Maple syrup
  • Salt and pepper

Pear Bacon and Brussels Sprout Salad

How to Make Brussels Sprout Salad

  • Cook bacon in a skillet. Transfer bacon to lined plate 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.

How to Make 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.

Pear Bacon and Brussels Sprout Salad

Can I Make This Salad in Advance?

Once you add the dressing the salad will hold up well for about an 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 can definitely shred the Brussels sprouts one day in advance though and make the dressing a day in advance (then gently rewarm as the bacon grease will solidify.

Can I Use a Different Kind of Cheese?

Goat cheese would work well hear or feta would be another good option.

Pear Bacon and Brussels Sprout Salad

What Should I Serve with This Salad?

Pear Bacon and Brussels Sprout Salad

The Perfect Thanksgiving Salad

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!

Pear Bacon and Brussels Sprout Salad

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Pear Bacon and Brussels Sprout Salad

5 from 4 votes

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! 

Course: Salad
Cuisine: American
Keyword: Brussels Sprout Salad
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 7
Calories: 354 kcal
Author: Jaclyn

Ingredients

  • 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

Dressing

  • 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

Instructions

  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.

  2. In a large bowl toss together brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola and shallots. Toss with dressing and serve. 

For the dressing:

  1. 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.

  2. *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.

  3. Recipe source: Cooking Classy

Nutrition Facts
Pear Bacon and Brussels Sprout Salad
Amount Per Serving
Calories 354 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 22mg 7%
Sodium 269mg 11%
Potassium 428mg 12%
Total Carbohydrates 16g 5%
Dietary Fiber 5g 20%
Sugars 7g
Protein 7g 14%
Vitamin A 17.4%
Vitamin C 70.4%
Calcium 8.9%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

15 comments

  • Renee: This was the absolute best salad I have made in recent years! At the Christmas party everyone wanted the recipe! I made two batches – 1 for party and 1 for family and received a text from my husband before I got to my destination with a ????
    I didn’t season with salt and pepper and used Italian leaf parsley and didn’t spare any expense for bacon or cheese. Thank you! December 15, 2017 at 9:06am Reply

    • Jaclyn: So glad it was a hit Renee! December 15, 2017 at 11:32am Reply

  • Karen: I just discovered your site and made this. I just could not wait for my pears to ripen! It was still delicious. November 6, 2017 at 8:36pm Reply

    • Jaclyn: So glad to have you following along Karen. Thanks for the great review! November 8, 2017 at 11:22am Reply

  • Sonia: This salad sounds amazing! I want to make for a thanksgiving dinner however some attendees do not eat meat. Any suggestions for a vegetarian version? TIA October 29, 2017 at 9:25am Reply

    • Jaclyn: You’ll need to replace the bacon drippings with more oil then I’d just add some dried cranberries for color. Much different flavor but still very delicious. October 29, 2017 at 7:52pm Reply

  • Rica: I made this salad for dinner last night and served it alongside a simple pan seared chicken breast. I didn’t have shallots at my market so I substituted yellow onion and sauteed them in the bacon drippings for a warm cooked vinaigrette! My husband also doesn’t like blue cheese (which is so sad) so I substituted feta. October 26, 2017 at 4:29am Reply

    • Jaclyn: I’m so glad it was enjoyed and that the feta worked as well! Thanks for your review Rica! October 26, 2017 at 12:01pm Reply

  • Laura | Tutti Dolci: This is such a perfect fall salad – I love these flavors! :) October 26, 2017 at 12:15am Reply

    • Jaclyn: Thanks Laura! October 27, 2017 at 2:02pm Reply

  • Marilou: I love brussels sprouts! Will be making this recipe soon. I make mostly sweet stuff but from time time I also like making savory recipes. Your blog has always been my go to for savory cooking. I just want to let you know that I follow your blog and I nominated you for One Lovely Blog award. I hope you will take time to share a little something about yourself and let us know more about the amazing cook behind all these delicious classy recipes. No monetary compensation, just my way of saying keep on sharing your recipes. I love them! Please take a look https://sweetnspicyliving.com/2017/10/21/one-lovely-blog-award/. October 21, 2017 at 12:12pm Reply

    • Jaclyn: I’m so glad you enjoy my recipes and thanks for nominating me! :) October 21, 2017 at 1:55pm Reply

  • Oli: Wow this salad looks amazing and perfect for the holidays!

    ps: I love the board you used to take these photos. Do you min if I ask where do you buy it and what its name? Thanks ;-) October 20, 2017 at 9:05am Reply

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