Thanksgiving Salad With Kale, Pears, and Bacon

It's a question asked every year: "Should we serve a salad on Thanksgiving?"

Unlike other members of my family, I'm team salad all the way. A few bites of cool, crisp salad are a palate cleanser during what is typically a rich, heavy meal full of gravy, potatoes, and turkey. Each year, no matter how the family votes fall, I make and serve a salad at Thanksgiving.

This year, I'm showcasing this shredded kale and Brussels sprout salad with pears, grapes, and bacon. This salad is great for Thanksgiving (or any holiday for that matter) because it easily feeds a crowd. A small serving goes a long way--it's nutrient dense and tastes delicious. But the absolute best reason to make this salad is because it can be prepared several hours in advance without the risk of wilting or getting soggy. Yes, even fully dressed, this salad can hold its own. The rest of your day is free for working on your stuffing and pies!

Shredded Kale and Brussels Sprouts Salad with Pears, Grapes, and Bacon

PREP TIME: 20 minutesCOOK TIME: 13 minutesTOTAL TIME: 33 minutes

SERVINGS

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Ingredients

• 4 slices bacon
• 14 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice (fresh squeezed)
• 1 teaspoon Dijon mustard
• 14 teaspoon salt
• 14 teaspoon black pepper
• 6 cups thinly sliced kale leaves
• 3 cups shredded Brussels sprouts (from about 1 dozen Brussels sprouts)
• 1 cup grape halves
• 2 Harry & David® Royal Riviera® Pears (cored and chopped)
• 4 scallions (thinly sliced)
• 13 cup roasted pepitas

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Shopping List

The Favorite® Royal Riviera® Pears

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Grade-A Pure Maple Syrup

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Instructions

1
Pre-heat your oven to 400˚ Fahrenheit.
2
Line a baking dish with parchment paper.
3
Spread the bacon slices across the parchment paper in a single layer.
4
Bake in oven for 13-17 minutes. The cooking time will depend on the thickness of your bacon and your desired level of crispiness.
5
Remove the bacon from the oven.
6
Carefully transfer the cooked bacon to a paper towel-lined plate to drain, and set it aside to cool.
7
Once the bacon is cool enough to handle, chop it into bite-sized pieces.
8
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, lemon juice, Dijon mustard, salt, and black pepper.
9
Stir in a tablespoon of the bacon fat released during cooking (there should be several tablespoons remaining in your baking dish). Set aside.
10
Add the kale, Brussels sprouts, grapes, pears, and scallions to a large bowl. Pour the dressing over the salad and toss until everything is coated.
11
Add the chopped bacon and pepitas, tossing to combine.
12
This salad can be served immediately, or covered and stored in your refrigerator for several hours before serving.