Pear, Bacon, and Brussel Sprouts Warm Salad

The scent of pine and cinnamon floats about the room, I am reading A Christmas Carol by tree-light, presents are wrapped, and the old familiar feeling of Christmas hangs in the air.  

It’s nearly Christmas and as I do every year, I find myself wondering what has happened to the many foregone hours, days, and weeks of December.

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

The family will soon be arriving, and the living room covered in shiny paper and curly ribbons, but there are still a few opportunities to work some kitchen magic.

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Pears are to December what apples are to October, and it is time to take advantage of their sweet, juicy flesh.  I love eating pears on their own, but there is something special about the combination of their understated sweetness paired with rich, savory flavors. 

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

This salad begins in the best way imaginable - with bacon.  Several rashers of thick, applewood bacon are cooked until crisp and then set aside, leaving a frying pan full of flavorful fat.  This is how brussel sprouts are meant to be cooked.

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The bacon fat will help our sprouts get brown and crispy.  What do you mean this is not really a salad?  It’s green and it has a dressing - it’s a salad.  Stop complaining, you know you love it.

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Once the sprouts are cooked through, the sweet, tangy, balsamic and honey dressing is added along with the sliced pears, bacon, and walnuts. 

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Just before serving, a heavy dose of grated parmesan is sprinkled.  

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Kale and beets can wait for January.  This is the only salad I am interested in at the moment. 

Pear, Bacon, and Brussel Sprout Warm Salad {Pedantic Foodie}

Take a few moments to read, write, or take a cozy, winter nap before the guests start arriving, and the cousins start quarreling.  Merry Christmas. 

Sincerely, 

Pedantic Foodie


Pear, Bacon, and Brussel Sprouts Salad

serves 6

  • 3 rashers applewood-smoked bacon, diced 
  • 8 ounces brussel sprouts 
  • 2 1/2 tablespoons olive oil, divided
  • 2 tablespoons honey 
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon salt 
  • 1 teaspoon dijon mustard 
  • 3 medium pears, cored and sliced thickly 
  • 1/2 cup toasted walnuts 
  • 1/4 cup parmesan 

Place bacon in a large frying pan and fry over medium heat.  Cook, stirring often, until the bacon is crisp.  Remove from heat and use a slotted spoon to collect the bacon.  Place on a paper towel and set aside.  

Prepare the brussel sprouts by slicing the ends off each sprout with a paring knife.  Peel away the outer leaves, and halve each sprout.  

Place the brussel sprouts in the frying pan, along with the bacon grease and 1 tablespoon olive oil.  Cook, over medium heat until the sprouts are deep brown and crisp on the edges and the centers are tender when pierced with a butter knife.

While the sprouts are cooking, prepare the dressing.  In a small bowl, combine remaining 1 1/2 tablespoons olive oil, honey balsamic vinegar, salt, and mustard.  Whisk to combine.  

Pour the dressing over the cooked brussel sprouts and add pears.  Cook for 1-2 minutes.  

Toss in cooked bacon, walnuts, and parmesan.  Serve immediately.  Enjoy!