Recipe: Maple Balsamic Salad with Bacon Roasted Pecans
This flavourful salad is packed with crisp romaine lettuce, pomegranate seeds, sweet pears and tossed in maple balsamic dressing.
Really, the title of this 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.
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
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
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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Loving lasagna and looking for more? Check out this most-requested, hearty Four Cheese & Mushroom Lasagna.
Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.