Pecans add crunch and a hint of nutty flavor to this delicious fall salad. Maple bacon, fresh fruit, and Gorgonzola cheese up the ante in flavor, and a Cranberry Vinaigrette makes it even more delicious!


  • 8 thick bacon slices
  • 1/4 cup maple syrup
  • 1 1/2 cups finely chopped pecans
  • 2 (5-oz.) packages gourmet salad greens
  • 1 large Bartlett pear
  • 1 large Gala apple
  • 1 cup halved seedless red grapes
  • 4 ounces Gorgonzola cheese, crumbled
  • Cranberry Vinaigrette


  1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
  2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
  3. Serve salad with Cranberry Vinaigrette.

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