This is a unique and delicious salad tossed with a warm maple-bacon dressing. Topped with crunchy, sugar-coated pecans, it combines the savory taste of bacon with sweet pears and creamy blue cheese. This is a great salad to pair with your favorite entrée, or eat on its own for a light lunch or dinner.

Bacon Brusselsprout Salad


For the salad:

  • 1-2 cups Brussels sprouts, trimmed and thinly sliced
  • 2 cups spinach, chopped
  • 1 cup arugula, chopped
  • 4 slices bacon, cooked and chopped (save the bacon drippings for the dressing)
  • 1 ripe pear, chopped
  • 2/3 cup blue cheese crumbles

For the Maple-Candied Pecans:

  • ½ cup raw pecans
  • 1 teaspoon olive oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon dried oregano
  • Pinch ground cinnamon
  • Pinch salt

For the Warm Maple-Bacon Dressing:

  • ¼ cup liquid bacon drippings
  • ¼ cup apple cider vinegar
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 2 cloves garlic, minced
  • 1/8 teaspoon ground cinnamon
  • ¼ teaspoon salt, or to taste


Prepare the warm maple-bacon dressing:

  1. Cook the bacon on a skillet over medium heat until cooked. Chop slices into small pieces and set aside. Reserve ¼ cup of the bacon drippings in a measuring cup, and discard any remaining.
  2. Add the remaining ingredients to the bacon drippings and whisk well until combined. Set aside.

Note: *Serve dressing warm. If it cools before you serve the salad, reheat it in a small saucepan or cover and heat in the microwave.

Prepare the candied pecans: 

  1. In a small skillet, add pecans, olive oil, maple syrup, oregano, cinnamon and salt and heat over medium heat for 5 to 8 minutes. Stir consistently, until the nuts have become toasted and sticky. (Watch the nuts carefully, so they don’t burn.)

Prepare the salad: 

  1. Rinse the Brussels sprouts. Chop off the rough ends, and slice them thinly from the tip to the tail. Chop the spinach and arugula.
  2. Add all the ingredients for the salad in a large bowl. Pour the desired amount of maple-bacon dressing over the salad, and toss well.

*This recipe is adapted from The Roasted Root.