This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Fit more greens into your diet with this Bacon Pear Gorgonzola Salad. This sweet and savory salad is loaded with all the best toppings and tossed in a balsamic vinaigrette.
Hello! It’s Melanie here again from Garnish & Glaze. It’s the beginning of the year so I’m guessing many of you are still going strong with your New Year’s resolutions. This year my resolution is to eat more veggies and since snacking on raw veggies isn’t my favorite, I try to eat a salad everyday. This Bacon Pear Gorgonzola Salad is my current fav!
Bacon on anything makes it 852x better, especially salad. Every bite you take with a salty, crispy piece of bacon will be a party in your mouth.
I’m big on texture so the more crunch in a salad, the better. In addition to the crispy bacon, this salad is topped with roasted pecans. You can put them in raw but roasted gives them a crunchier texture and brings out the nutty flavor. All you have to do it toss them on a baking sheet and bake for 5-6 minutes.
Since I have a major sweet tooth, I love putting fruit in my salad (Poppy Spinach Seed Salad is my favorite!). Since fresh berries are in season right now I use apples or pears and a handful of dried cranberries. They add the perfect amount of sweetness.
The toppings to this salad are so good I almost forgot about the whole reason I was eating it- the greens! I like to buy the one pound container of spring mix or baby spinach from Costco. I use it all week long making salads for lunch and a green smoothies for a snacks.
Join with me in a year of eating healthier starting with this awesome Bacon Pear Gorgonzola Salad. Enjoy!
Pin this now to find it later
Pin It
Bacon Pear Gorgonzola Salad
Ingredients
Dressing:
- ½ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon minced shallot
- 2 teaspoons dijon mustard
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- fresh ground pepper
Salad ingredients
- 8 ounces spring mix lettuce
- ½ cup dried cranberries
- ½ cup crumbled Gorgonzola cheese
- 2 sliced pears
Instructions
- Preheat oven to 350 degrees Fahrenheit. Toast ½ cup pecans on a baking sheet for 5 minutes.
- In a medium sized skillet over medium high heat, cook 8 slices bacon for 2-3 minutes on each side until crisp. Drain on a paper towel and let it cool completely. Dice the bacon and set aside.
To make the dressing
- Combine ½ cup extra virgin olive oil, ⅓ cup balsamic vinegar, 1 tablespoon minced shallot, 2 teaspoons dijon mustard, 2 teaspoons granulated sugar, ½ teaspoon salt and fresh ground pepper in a mason jar. Shake well to combine.
To assemble the salad
- In a bowl, place 8 ounces spring mix lettuce, pecans, ½ cup dried cranberries, ½ cup crumbled Gorgonzola cheese, and bacon. When ready to serve, add the 2 sliced pears, and dressing and toss. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish!!! I love pears and bacon. This salad. Puts it together in the equal mix of sweet and savory.
Wonderful fall salad with the pears.