Pork and Pecan Salad

Air Date: 
Fri, 01/25/2019
NC Ingredients: 
pork, Brussel sprouts, bacon, apple, pecan, feta




pork chops
1⁄2 lb
Brussel sprouts
4 sli
1⁄4 c
plus 1 Tbsp. olive oil
1⁄4 c
plus 1 Tbsp. maple syrup
Salt and pepper to taste
1⁄4 c
extra-virgin olive oil
1⁄4 c
pure maple syrup
2 T
Apple cider vinegar
1 t
finely grated orange zest
2 T
freshly squeezed orange juice
5 oz
container arugula
apples, sliced thin
1⁄2 c
pecan, chopped and toasted
1⁄4 c
feta, crumbled


Pat pork chops dry, season with salt and pepper; grill until desired doneness.


Cook bacon and reserve bacon drippings.


Trim Brussel sprouts, cut in half or ¼ and toss with bacon drippings, olive oil, 1 Tbsp. maple syrup, salt and pepper. Place on a baking sheet in a preheated 400 degree oven and roast for 20 minutes, stirring half-way though.


While the Brussel sprouts are roasting, make the dressing. Whisk together ¼ cup olive oil, ¼ cup maple syrup, apple cider vinegar, orange zest, orange juice, salt and pepper.


Place arugula on 2 plates, top with apple, crumbled bacon, pecans, and pork. Drizzle with dressing; garnish with feta and serve.



Lisa’s Notes: Roasted vegetables add depth and flavor to a salad when the weather is cold. You can also use different types of greens, cheeses and fruits.