Dinner

Pear Bacon and Brussels Sprout Salad for a Cozy Autumn Feast Recipe

Bylina moretti March 15, 2026March 15, 2026

Introduction

This Pear, Bacon, and Brussels Sprout Salad is a vibrant dish perfect for a cozy autumn feast. Combining crisp Brussels sprouts, sweet pears, and savory bacon with a tangy maple-lemon dressing, it offers a beautiful balance of flavors and textures that will delight your taste buds.

A white bowl filled with a fresh salad showing multiple layers: the bottom layer is shredded and halved bright green Brussels sprouts, topped with thin slices of yellowish-green pear wedges scattered evenly. Crispy dark brown bacon pieces are spread across the salad, mixed with medium-sized whole pecans with a rich brown color. Crumbled white feta cheese is sprinkled on top, adding a creamy texture, and there is a light drizzle of golden dressing glistening over the ingredients. The bowl rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Brussels sprouts (shredded thinly)
2 cups pears (sliced, any variety)
6 strips bacon (cooked crispy)
1 medium shallot (minced)
1 cup pecans (chopped)
4 ounces Gorgonzola cheese (crumbled)
1/4 cup parsley (chopped, optional)
3 tablespoons lemon juice (freshly squeezed)
2 tablespoons maple syrup (adjust to taste)
4 tablespoons olive oil (or any neutral oil)
Salt, to taste
Pepper, to taste

Instructions

Step 1: Thinly shred the Brussels sprouts until they resemble delicate ribbons and set aside.
Step 2: In a skillet, cook the bacon over medium heat until crispy, about 6–8 minutes; then transfer to paper towels to drain.
Step 3: In a large mixing bowl, combine the shredded Brussels sprouts, sliced pears, crumbled bacon, minced shallot, and chopped pecans.
Step 4: In a small bowl, whisk together lemon juice, maple syrup, olive oil, salt, and pepper to make the dressing.
Step 5: Drizzle the dressing over the salad and gently toss to combine all ingredients evenly.
Step 6: Sprinkle crumbled Gorgonzola cheese and chopped parsley over the top, if using.
Step 7: Serve immediately or refrigerate for about 10 minutes to let the flavors meld before serving.

Tips & Variations

For added sweetness, swap maple syrup with honey or agave nectar.
Replace pecans with toasted walnuts or almonds for a different crunch.
Use a milder cheese like feta if you prefer less pungency than Gorgonzola.
Make it vegetarian by omitting bacon and adding roasted chickpeas for texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain crunch, keep the dressing separate and toss before serving. Leftovers taste great cold or at room temperature.

How to Serve

A white bowl filled with a layered salad starting with shredded and halved bright green Brussels sprouts as the base. On top, there are thin strips of crispy dark brown bacon scattered throughout. Light yellow pear slices with their skin on are arranged evenly across the salad, bringing a smooth, juicy texture. Small chunks of white feta cheese are sprinkled all over, adding contrast. Finally, whole pecan nuts with a rich brown color sit on top for a crunchy finish. The salad is drizzled with a glossy yellowish dressing. The bowl rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the ingredients ahead of time, but it’s best to keep the dressing separate and toss just before serving to keep the Brussels sprouts crisp.