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Maple Balsamic Salad with Bacon Roasted Pecans

Maple Balsamic Salad with Bacon Roasted Pecans

Really, the title of the lip-smacking recipe should read: Incredible Salad of Crisp Romaine, Tart Pom Seeds, Crunchy Apples and Sweet Pears, all tossed in a Maple Balsamic Dressing and topped with Homemade Bacon Roasted Pecans. A mouthful, but a delicious one at that.

Bite Me Bit

“Bacon is sex in the skillet. It’s the ultimate aphrodisiac for all living things. Except pigs, of course."

-Dan Phillips

Ingredients

Bacon Roasted Pecans

6 slices bacon
1½ cups pecan halves
1 tbsp bacon grease
1 tbsp maple syrup
¼ tsp kosher salt
1/8 tsp ground cinnamon

Maple Balsamic Dressing

¼ cup balsamic vinegar
¼ cup maple syrup
1 tsp Dijon mustard
½ tsp brown sugar
½ cup olive oil
Kosher salt, to taste

Salad

8 cups chopped romaine lettuce
6 bacon slices, cooked and crumbled
½ cup pomegranate seeds
1 large pear, chopped
1 large apple, chopped
1½ cups bacon roasted pecans

Directions

1) For the bacon roasted pecans, preheat oven to 375ºF. Using a large skillet, cook bacon and reserve 1 tablespoon of grease. Remove bacon and set aside. In a medium bowl, toss pecans with bacon grease, maple syrup, salt and cinnamon. Place on a baking sheet that has been lined with parchment paper. Bake 10-12 minutes, stirring once halfway through. Remove from oven and let cool.

2) For the balsamic dressing, in a small bowl, whisk balsamic vinegar, maple syrup, Dijon mustard and brown sugar. Gradually whisk in olive oil. Add salt to taste.

3) To assemble the salad, in a large serving bowl, combine lettuce, bacon, pomegranate seeds, pear, apple and pecans. Toss with maple balsamic dressing just before serving.

Serves 4

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