Salad with Roasted Fennel, Pear, and Bacon

I love fall salads because of the wide variety of produce that’s in season and ready to use. A few of my favorites are roasted beets, potatoes, apples, pears or butternut squash.  This salad features pears, fennel, and bacon.  They get quickly roasted in the oven with just enough brown sugar to caramelize and make everything delicious!

Mixed Green with Roasted Fennel, Pear, and Bacon

  • Servings: 6
  • Difficulty: easy
  • Print

2 pears, cut into 12 slices. avoid soft pears.

1 bulb of fennel, sliced thin

6 strips of bacon, cooked and crumbled

4 Tbsp. dark brown sugar

1 tsp. cracked black peppers

1 bag of baby greens

1 bag of chopped romaine

1 cup shaved parmesan

Apple Dijon Vinaigrette

1/2 cup apple juice concentrate

2 Tbsp. Dijon mustard

2 Tbsp. pear vinegar

6 Tbsp. olive oil

1/2 tsp. kosher salt

1/2 tsp. black pepper


Preheat oven to 400 degrees. Place fennel, pears, and bacon on a greased baking sheet. Sprinkle with brown sugar and black pepper. Bake for 10 minutes or until the pears are tender and the sugar begins to caramelize. Remove from the oven and let cool slightly.

Meanwhile, combine the first three ingredients of the vinaigrette. Slowly whisk in olive oil. Season with salt and pepper.

Combine two bags of greens. Toss gently with dressing until the lettuce is lightly coated. You will have extra dressing. Top the salad greens with warm fennel and pear mixture and parmesan cheese.

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