Pear Arugula Salad with Maple Viniagrette and BACON

Hello! I realized I needed to share this recipe with you while it's still autumn because it's my favorite autumn salad! I first tasted it at Slab Pizza and knew I had to find a recipe or make up a recipe and I kind of did both and combined a bunch of recipes to create a winner. Pear, arugula, maple, and bacon all scream fall to me. ♥

First, start the bacon in the oven. I put it in a cold oven and turn it on 375 degrees convect and let it bake for about 15-18 minutes, depending how crispy you like it. My favorite way to cook bacon! You're going to want the bacon drippings for the vinaigrette, so pour the bacon grease while it's still warm into a measuring cup.

Cut up a pear and I dip the slices in Fresca to keep them from turning brown because it's my favorite soda and I usually always have it on hand. Any soda with citric acid in it works or dip it in a mixture of half lemon juice, half water.

The walnuts. I love walnuts in the fall. I toast them in a few Tablespoons of brown sugar and a few drops of water on medium heat. Keep stirring them for a few minutes until they just begin to smell toasted and then get them off the heat right away or they will burn. You have to watch them close!

Grab some Craisins

Cheese is optional but I have professed my love for this cheese in another favorite salad. Bleu cheese or feta work too!

For the vinaigrette I use my ninja smoothie cup to blend it but you can also use a mason jar with a lid and shake it good.

Here is the recipe -- click here for the printable version.


Pear Arugula Salad with Maple Vinaigrette and BACON

It's probably better to assemble on separate small plates but you can layer everything in a salad bowl too.

- Arugula ( my favorite place to buy this is Trader Joe's but you can find it at grocery stores too -- usually in a arugula/spinach combo)

- Craisins

- Cooked and cooled bacon cut into bite size pieces, reserve drippings for vinaigrette (optional but soooo good)

- Crumbled cheese (English cheddar, feta, or bleu cheese)

- Sliced pears dipped in lemon lime soda or lemon juice/water to keep from browning

- Toasted walnuts candied in brown sugar (see above for directions)


Maple Vinaigrette

1/4 cup apple cider vinegar
1/4 cup pure maple syrup
1/4 cup extra virgin olive oil (I do half bacon drippings half olive oil)
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
pinch of salt
pinch of pepper

Blend all ingredients together or use a mason jar with a lid and shake it until well mixed. Keep at room temperature and serve with the salad. ENJOY!

Thanks for coming by -- click here for the printable version.