Bacon & Pear Autumn Salad


Any ripe pear will work for this salad. We love Anjou, which is juicy and firm.

Bacon and Pear Autumn Salad
Photo: Andy Lyons
Total Time:
25 mins
9 cups


  • 8 slices smoked peppered bacon

  • 1 tablespoon extra-virgin olive oil

  • 2 shallots, thinly sliced

  • Kosher salt and freshly ground black pepper

  • 2 tablespoon red wine vinegar

  • 6 cup torn fresh kale, Swiss chard, and/or beet greens

  • 1 cup cooked, cooled grain, such as barley or farro

  • 2 bosc pears, cored and thinly sliced

  • 4 ounce Gouda cheese, cubed


  1. In a large skillet cook bacon until crisp; remove to paper towels to drain, reserving 1 Tbsp. drippings in skillet. Add the olive oil to skillet; add shallots and a pinch of salt. Cook over medium heat 3 to 4 minutes or until shallots are soft and golden brown, stirring occasionally. Stir in vinegar; remove from heat. Scrape up browned bits from bottom of skillet.

  2. Place greens in a large bowl. Pour warm dressing over; toss to coat. Season to taste with salt and pepper. Cut bacon into 1-inch pieces. Add bacon, grain, and pears to greens mixture; toss to coat. Top with cheese.

Nutrition Facts (per serving)

257 Calories
14g Fat
23g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 257
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 34mg 11%
Sodium 421mg 18%
Total Carbohydrate 23g 8%
Total Sugars 8g
Protein 12g
Vitamin C 83.3mg 417%
Calcium 245mg 19%
Iron 1.7mg 9%
Potassium 516mg 11%
Folate, total 108.8mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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