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