Description
Crisp pears, buttery pecans, smoky bacon, sharp aged cheddar, and tart cranberries over tender greens, finished with balsamic glaze and olive oil for a festive, fall-ready salad.
Ingredients
6 cups leafy greens (spring mix, baby spinach, arugula, or tender romaine)
1/3 cup pecans, toasted (or candied for holidays)
1/3 cup dried cranberries
2 ripe pears (Bartlett, Bosc, or Anjou), cored and thinly sliced
1/2 small red onion, thinly sliced
6 strips bacon, baked until crisp and crumbled
4 oz aged cheddar, crumbled or shaved
Balsamic glaze, for drizzling
Extra virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper, to taste
Instructions
1. Heat oven to 350°F (180°C). Line a sheet pan with foil, arrange bacon, and bake 12–15 minutes until golden and crisp. Drain on paper towels and crumble.
2. Prepare the cheese: crumble or shave the aged cheddar; set aside.
3. Wash, core, and thinly slice the pears (about 1/4-inch thick). Slice the red onion thinly; if desired, soak onion in cold water 10 minutes to mellow.
4. Toast pecans in a dry skillet over medium heat 3–4 minutes until fragrant (skip if using candied pecans).
5. Add greens to a large salad bowl. Scatter pears, pecans, dried cranberries, red onion, cheddar, and crumbled bacon over the top.
6. Just before serving, drizzle with balsamic glaze and a little olive oil. Season with salt and pepper, toss gently, and serve.
Notes
For vegetarian, skip bacon or swap in toasted chickpeas for crunch.
Keep pears from browning by tossing slices with a little lemon juice.
Cheese swaps: goat cheese or blue cheese both work beautifully.
Dressing options: honey-mustard vinaigrette or apple-cider vinaigrette are excellent alternatives to balsamic glaze.
Assemble ahead by prepping components; toss with dressing just before serving.