This is my favorite salad to serve in the fall!

Celebrating delicious in-season pears, this salad works just as well as a light addition to your holiday meals as it does alongside a simple roast chicken on a busy weeknight. In fact, toss in some shredded roast chicken for additional protein to make it a meal in itself!

A FEW TIPS

This salad works well with most lettuce blends, but I prefer romaine hearts or, ironically, a baby spring mix.

I prefer Bartlett pears, but feel free to use whatever variety you prefer to eat. While I believe the pears are an important component to this salad, Honey Crisp apples would be a great substitute, if you need one.

Roquefort is a pungent cheese in the bleu family, making it a strong flavor that not everyone enjoys. This is where I could suggest a milder cheese to use as a substitute, like feta perhaps. But here’s the thing: creamy, sharp Roquefort makes this salad what it is. The tang balances so well with the saltiness of the bacon and the sweetness of the pear. So basically, try it with the Roquefort first; it might surprise you! If you’re unable to find Roquefort cheese, use any basic bleu cheese instead.

Bacon is the easy way to do this, but feel free to substitute pancetta or lardons if you’re feeling fancy.

If you’re not concerned about your sugar intake, try this salad with candied pecans instead of plain. ((chef’s kiss))

For a little extra delicious autumn flavor, top this salad with fresh pomegranate arils, which also come in season in October!

Pear, Bacon, Roquefort, and Pecan Salad

2 Romaine hearts, washed and chopped
1 large or 2 small Bartlett pears, cored and diced (skin on is fine)
8 strips of bacon, cooked and crumbled
1/2 C Roquefort (or bleu) cheese, crumbled
1/2 C pecans
OPTIONAL: 1/2 C pomegranate arils

Combine all ingredients in a large bowl and toss thoroughly with a vinaigrette of your choice. We recommend trying it with our Rosemary Vinaigrette, Simple Vinaigrette, or Rosemary Dijon Dressing.