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Harvest Pear Salad. Juicy roasted pears, baked cornbread croutons, crispy bacon, toasted sesame seeds & salad greens make a perfect side salad or main dish. Simply Sated
5 from 6 votes
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Harvest Pear Salad

Juicy roasted pears, baked cornbread croutons, crispy bacon, toasted sesame seeds & salad greens make a perfect side salad or main dish. ---------------------------------- Adapted from: REAL SIMPLE http://www.realsimple.com/food-recipes/browse-all-recipes/hearty-greens-salad-bacon-roasted-pears-corn-bread-croutons
Course Main Meal, Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -6
Author Susie Gall

Ingredients

  • For Harvest Pear Salad:
  • 6 slices bacon black peppered bacon works great
  • 3 ripe pears halved lengthwise (I used red Starkrimson pears, but Bosc or Red Anjou are great choices, too.)
  • 2 cups corn bread cut into 1” cubes
  • 2 tablespoons olive oil
  • 6 cups salad greens – such as: Romaine Bibb, Loose-leaf, Iceberg lettuce, Escarole, Spinach, Arugula. Any combination works well.
  • Kosher salt & freshly ground black pepper
  • 1-2 tablespoons Honey Roasted Sunflower Seeds Nuts
  • ------------------------------------
  • For Dijon Maple Vinaigrette:
  • Yields ¼ cup
  • 4 teaspoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 4 teaspoons pure maple syrup
  • Kosher salt
  • Freshly ground black pepper
  • ½ teaspoon dried onion flakes optional
  • 2 teaspoons canola oil

Instructions

  1. For Harvest Pear Salad:
  2. Preheat oven to 425F.
  3. Cut bacon into lardons (cut 1/4” thick) and cook in a large skillet until chewy-crisp. Transfer cooked bacon to a paper-towel lined plate. Pour bacon drippings into a small heatproof bowl.
  4. Cut pears in half, lengthwise.
  5. Pour 2 tablespoons bacon drippings back into the skillet then place the pears, cut-side down, in the skillet.
  6. Place skillet with pears in the preheated oven and roast until tender, 12-15 minutes.
  7. While pears cook, place cubed cornbread on a large baking pan that has been sprayed with cooking spray. Drizzle with 2 tablespoons olive oil or a mixture of olive oil and leftover bacon drippings (if available.) Place pan in the oven next to the pears and toast cornbread cubes until golden brown, 6-8 minutes.
  8. Combine salad greens in a large bowl and season lightly with salt & pepper. Mix well.
  9. Serve salad greens topped with pear halves, bacon, croutons and sunflower seeds. Serve with Dijon Maple Vinaigrette. *See notes.
  10. Enjoy!
  11. --------------------------------------
  12. For Dijon Mustard Vinaigrette:
  13. Combine cider vinegar, Dijon mustard, maple syrup, salt & pepper. Mix until well combined. While whisking, drizzle in the canola oil and continue whisking until smooth and emulsified.

Recipe Notes

*Note – the salad can be served as individual side salads with ½ pear per salad, or as a main meal – just double the amount served.