Field Greens with Roasted Bacon Wrapped Pears
Elevate your salad game with this sophisticated recipe for Field Greens with Roasted Bacon Wrapped Pears. This vibrant dish combines tender field greens with the irresistible contrast of smoky, crispy bacon and sweet, juicy roasted pear quarters. Tossed in a light honey-lemon dressing and crowned with creamy goat cheese and crunchy candied pecans, this salad offers a perfect harmony of textures and flavors. Finished with a drizzle of balsamic vinaigrette, it’s a versatile dish that works beautifully as an appetizer, side dish, or light entrée. Quick to prepare yet impressively elegant, this recipe is the ultimate choice for anyone seeking a blend of gourmet flair and wholesome ingredients.
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Recipe Information
Ingredients
- 6 cups Field greens
- 2 large Pears (firm, ripe)
- 6 slices Bacon strips
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Crumbled goat cheese
- 0.33 cup Candied pecans
- 0.25 cup Balsamic vinaigrette
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Wash and dry the pears. Cut them into quarters, removing the core and seeds from each piece.
Wrap each pear quarter with a slice of bacon, securing the ends with a toothpick if needed, and arrange them on the prepared baking sheet.
Drizzle the bacon-wrapped pears lightly with olive oil and sprinkle with a pinch of salt and pepper.
Roast in the preheated oven for 15-20 minutes, flipping halfway through, until the bacon is crispy and the pears are tender.
While the pears are roasting, combine the honey, fresh lemon juice, remaining olive oil, and a pinch of salt and pepper in a small bowl. Whisk to make a light dressing.
In a large serving bowl, toss the field greens with the honey-lemon dressing until evenly coated.
Arrange the roasted bacon-wrapped pears on top of the greens. Sprinkle with crumbled goat cheese and candied pecans.
Drizzle the balsamic vinaigrette over the salad, or serve it on the side, and garnish with additional black pepper if desired.
Serve immediately as a starter or a light main course.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 26.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
