Hearty Greens Salad With Bacon, Roasted Pears, and Corn Bread Croutons

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Photo by Charles Masters
Hearty Greens Salad With Bacon, Roasted Pears, and Corn Bread Croutons 4.5 10 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 700 calories
    • Fat 32 g (5 g saturated fat)
    • Cholesterol 100 mg
    • Sodium 1230 mg
    • Protein 14 g
    • Carbohydrate 91 g
    • Sugar 30 g
    • Fiber 15 g
    • Iron 2 mg
    • Calcium 214 mg

Heat oven to 425° F. Cook the bacon in a large ovenproof skillet over medium-high heat, turning once, until browned, 6 to 8 minutes. Tear the bacon into large pieces. Reserve the skillet. Place the pears, cut-side down, in the skillet and transfer to oven. Roast until tender, 12 to 15 minutes.

Meanwhile, drizzle the corn bread with 2 tablespoons of the oil on a large rimmed baking sheet. Toast until golden brown, 8 to 10 minutes.

Whisk the lemon juice, mustard, honey, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the greens and black-eyed peas and toss to combine.

Ingredients

  1. Check 6 slices bacon
  2. Check 4 small ripe pears, halved lengthwise
  3. Check 1 pound store-bought corn bread, cut into 1-inch pieces
  4. Check 1/4 cup olive oil
  5. Check 1 tablespoon fresh lemon juice
  6. Check 1 tablespoon Dijon mustard
  7. Check 1 teaspoon honey
  8. Check Kosher salt and black pepper
  9. Check 5 ounces hearty greens (such as baby kale or baby chard), torn
  10. Check 1 15-ounce can black-eyed peas, rinsed

Directions

  1. Heat oven to 425° F. Cook the bacon in a large ovenproof skillet over medium-high heat, turning once, until browned, 6 to 8 minutes. Tear the bacon into large pieces. Reserve the skillet. Place the pears, cut-side down, in the skillet and transfer to oven. Roast until tender, 12 to 15 minutes.
  2. Meanwhile, drizzle the corn bread with 2 tablespoons of the oil on a large rimmed baking sheet. Toast until golden brown, 8 to 10 minutes.
  3. Whisk the lemon juice, mustard, honey, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the greens and black-eyed peas and toss to combine.
  4. Serve the salad topped with the croutons and bacon.