Maple Balsamic Salad with Bacon Roasted Pecans

June 27, 2014
0 Ratings
  • Serves 4
Author Notes

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. —bitememore

What You'll Need
  • Salad
  • 6 slices bacon
  • cups pecan halves
  • 1 tablespoon bacon grease
  • 1 tablespoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 8 cups chopped romaine lettuce
  • 6 bacon slices, cooked and crumbled
  • 1/2 cup pomegranate seeds
  • 1 large pear, chopped
  • 1 large apple, chopped
  • cups bacon roasted pecans
  • Maple Balsamic Dressing
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon brown sugar
  • 1/2 cup olive oil
  • kosher salt, to taste
  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.

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