Maple Balsamic Salad with Bacon Roasted Pecans

"Bite Me" sisters Julie and Lisa share their take on the perfect winter salad.


Serves 4


Bacon Roasted Pecans

  • • 6 slices bacon
  • • 1½ cups pecan halves
  • • 1 tbsp bacon grease
  • • 1 tbsp maple syrup
  • • ¼ tsp kosher salt
  • • 1/8 tsp ground cinnamon

Maple Balsamic Dressing

  • • ¼ cup balsamic vinegar
  • • ¼ cup maple syrup
  • • 1 tsp Dijon mustard
  • • ½ tsp brown sugar
  • • ½ cup olive oil
  • • Kosher salt, to taste


  • • 8 cups chopped romaine lettuce
  • • 6 bacon slices, cooked and crumbled
  • • ½ cup pomegranate seeds
  • • 1 large pear, chopped
  • • 1 large apple, chopped
  • • 1½ cups bacon roasted pecans


  1. For the bacon roasted pecans, preheat oven to 375º F. Using a large skillet, cook bacon and reserve 1 tablespoon of grease. Remove bacon and set aside. In a medium bowl, toss pecans with bacon grease, maple syrup, salt and cinnamon. Place on a baking sheet that has been lined with parchment paper. Bake 10 to 12 minutes, stirring once halfway through. Remove from oven and let cool.
  2. For the balsamic dressing, in a small bowl, whisk balsamic vinegar, maple syrup, Dijon mustard and brown sugar. Gradually whisk in olive oil. Add salt to taste.
  3. To assemble the salad, in a large serving bowl, combine lettuce, bacon, pomegranate seeds, pear, apple and pecans. Toss with maple balsamic dressing just before serving.
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