Warm pears, pecan, bacon, dried cranberries and feta … can you guess what season it is?
This caramelized pear bacon feta salad is the definition of fall.
It has a little bit of everything.
I already have thanksgiving on my mind, so I’m thinking that this salad made in a larger format would be the perfect side salad for the big feast! But for now I’ll be eating this for dinner on the regular!
- 1 parsnip
- coconut oil for cooking
- 1 pear
- 1 tbsp dried cranberries
- 2 strips of bacon
- 1 tbsp pecans
- 1 tbsp feta cheese
- handful of mixed greens
- dressing: balsamic reduction + olive oil
- ¼ tsp chia seeds
- ¼ tsp hemp seeds
- Peal and chop the parsnips into rounds, toss in 1 tbsp coconut oil. Roast on 400 degrees for 10 minutes (or until lightly browned), then set aside.
- Heat the coconut oil in a pan over medium heat. Cut the pear into strips (lengthwise) & remove the seeds (I used a ¼ tsp measuring spoon to make a perfect circle). Cook the pears for 3-5 minutes on each side (or until it starts to brown), then set aside.
- Cook the bacon until crispy & cut into pieces, then set aside.
- Toss the pears, parsnips, bacon, pecans, feta and cranberries in a bowl. Drizzle with balsamic reduction and olive oil. Sprinkle with chia seeds and hemp seeds. Enjoy now, or toss it in a Tupperware for lunch!