Pear Bacon and Brussels Sprout Salad




A delicious autumn pear salad that’s brimming with bacon, nutty toasted pecans, tangy gorgonzola cheese, all with a base of finely shredded raw brussels sprouts. So delicious!

Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 6


  • slices (6 oz.) bacon, chopped

  • 14 oz. brussels sprouts, bottoms trimmed, shredded*
  • 1/2 cup sliced fresh parsley
  • 1 cup pecans, toasted and roughly chopped
  • 2 bartlett pears, cored and diced small
  • 1/2 cup gorgonzola cheese**
  • 2 Tbsp minced shallot


  • 3 Tbsp olive oil
  • 2 Tbsp rendered bacon drippings
  • 2 1/2 Tbsp fresh lemon juice
  • tsp dijon mustard
  • 1 Tbsp maple syrup
  • Salt and freshly ground black pepper


  1. Cook bacon in a non-stick skillet over medium-high heat until browned and just crisp, about 6 – 8 minutes. Transfer bacon to plate lined with paper towels to drain (it helps to use a spatula and press bacon against side of pan to drain excess bacon drippings back into the pan) and reserve rendered bacon drippings for dressing.

  2. In a large bowl toss together brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola and shallots. Toss with dressing and serve.

For the dressing:

  1. Whisk together all dressing ingredients in a mixing bowl or shake together well in a jar. Stir or shake again just before pouring onto salad. Note if it’s chilled it will need to be warmed just slightly as the bacon drippings solidify once chilled.

  2. *First half the brussels sprouts then thinly slice through the width so pieces will separate.

    **If you prefer a more mild less pungent cheese goat cheese may be substituted.

  3. Recipe source: Cooking Classy