Bacon Gorgonzola Pears Salad recipe is perfect if you want to add more greens to your diet. This tasty and delicious salad is full of the best toppings and balsamic vinaigrette that goes perfectly with it.

We’re in February now, and I hope that many of you still stick to your New Year’s resolutions strongly. This year my resolution is to eat salad on a regular base. This bacon Gorgonzola salad is my choice of the month!

With bacon, everything tastes just heavenly. Every crispy piece of bacon blended with these ingredients will be a joy to your senses. For my taste, the crunchier salad is the better, it’s all about texture for me. Roasted pecans are used for the topping in addition to the lovely crispy bacon. You can use them raw, but if you want you can bake them on a baking sheet for about five minutes.

Most of the salads i make are full of fruits. I love using pears or apples, and since we’re in the season right now i use dried cranberries also. For just the right amount of sweetness

A pound of baby spinach or spring mix are both perfect for the greens on this salad.

Ingredients

For the Salad

• 8 oz baby spinach or spring mix
• 2 fresh pears, sliced
• 1/2 cup pecans
• 1/2 cup dried cranberries
• 1/2 to 3/4 cup crumbled Gorgonzola cheese
• 9 slices bacon, cooked until crisp and crumbled

For the Dressing

• 1/3 cup balsamic vinegar
• 1 tablespoon minced shallot
• 2 teaspoons Dijon mustard
• 2 teaspoons granulated sugar
• Pinch of salt
• Freshly ground black pepper, to taste

Instructions

1. Toast the pecans.
   Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them for about 5 minutes, or until fragrant. Set aside to cool.
2. Cook the bacon.
   Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, then crumble or chop it into bite-sized pieces once cooled.
3. Make the dressing.
   In a small jar or bowl, combine the balsamic vinegar, minced shallot, Dijon mustard, sugar, salt, and black pepper. Shake or whisk until well mixed.
4. Assemble the salad.
   In a large bowl, add the baby spinach or spring mix, dried cranberries, toasted pecans, crumbled Gorgonzola, and bacon.
5. Add the pears and dressing.
   Just before serving, add the sliced pears and drizzle the dressing over the top.
6. Toss and serve.
   Toss gently until everything is lightly coated, then serve right away.

Notes

• Add the pears right before serving so they stay fresh and don’t brown too quickly.
• Gorgonzola has a bold flavor, so start with less if you want a milder salad.
• You can use spring mix for a softer salad or baby spinach for a slightly heartier base.
• Toasting the pecans makes a big difference and brings out more flavor.

This incredible pumpkin cheesecake with caramel sauce will certainly be your dessert of choice in autumn! Beautiful crust cover, a layer of pumpkin cheesecake finished with nice cream and caramel sauce.

Ingredients

For the Crust

• 10 oz gingersnap cookies, ground into fine crumbs (about 2 cups)

• ¼ cup granulated sugar

• 6–7 tbsp unsalted butter, melted

For the Cheesecake Filling

• 8 oz cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup canned pumpkin puree

• 3 large eggs

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp ground nutmeg

For Topping

• Whipped cream

• Caramel sauce (homemade or store-bought)

Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a food processor, pulse the gingersnap cookies into fine crumbs.

• In a medium bowl, combine the cookie crumbs, sugar, and melted butter, mixing until evenly coated.

• Wrap the outside of an 8-inch springform pan tightly with foil to prevent leaks.

• Press the crumb mixture firmly into the bottom and about halfway up the sides of the pan.

• Bake for 5 minutes, then set aside to cool while preparing the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.

• Add the pumpkin puree, eggs, cinnamon, ginger, cloves, and nutmeg. Mix just until combined — avoid overmixing to prevent cracks during baking.

• Pour the filling evenly into the prepared crust.

3. Bake in a Water Bath

• Place the springform pan inside a larger roasting pan.

• Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

• Bake at 350°F (175°C) for about 55–60 minutes, or until the center is mostly set but still slightly jiggly.

4. Cool and Chill

• Carefully remove the cheesecake from the water bath and peel away the foil.

• Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Serve

• Once fully chilled, run a dull knife around the edges of the pan to release the cheesecake and remove the springform ring.

• Top with whipped cream and drizzle generously with caramel sauce before slicing and serving.

Tips for Best Results

• Room temperature ingredients create a smoother, lump-free filling.

• Avoid overmixing to prevent cracks.

• Chill completely before slicing for the cleanest cuts.

Timing

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours

• Total Time: ~5 hours 20 minutes

If you love crispy hash browns, this baked Parmesan version is an easy way to make them even better. Fresh shredded potatoes are mixed with onion, Parmesan, chives, olive oil, and seasonings, then baked until golden on the outside and tender in the middle. They are simple, flavorful, and perfect for breakfast, brunch, or even as a side dish.

What makes these especially good is the Parmesan. It adds a deeper savory flavor and helps the edges turn beautifully crisp in the oven. Instead of standing over the stove, you can bake the whole batch at once and get hash browns that are golden, cheesy, and easy to serve.

Ingredients

• 1 1/2 pounds potatoes, peeled and shredded
• 1 cup grated Parmesan cheese
• 1 yellow onion, finely shredded or grated
• 2 tablespoons minced chives
• 2 tablespoons garlic herb seasoning
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat the oven to 400°F. Lightly grease a large baking sheet, muffin pan, or baking dish depending on how you want to shape the hash browns.
2. Shred the potatoes and onion.
   Peel the potatoes and shred them using a box grater or food processor. Shred or finely grate the onion as well.
3. Rinse the potatoes.
   Place the shredded potatoes in a bowl of cold water and rinse them well to remove excess starch. Drain, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step helps them bake up crisp instead of soggy.
4. Mix everything together.
   In a large bowl, combine the shredded potatoes, onion, Parmesan, chives, garlic herb seasoning, black pepper, and olive oil. Mix well until everything is evenly coated.
5. Shape the hash browns.
   For larger portions, spread the mixture into mounds on a baking sheet and flatten them slightly. For smaller portions, divide the mixture into a muffin pan or shape into smaller patties.
6. Bake until golden.
   Bake for 30 to 40 minutes, depending on the size and thickness, until the hash browns are golden brown and crisp around the edges. Smaller portions may bake faster.
7. Serve hot.
   Let them cool for a few minutes, then serve while still hot and crisp.

Tips for the Best Baked Parmesan Hash Browns

• Squeeze the potatoes well: This is the key to getting crisp edges.
• Use a larger pan for crispier hash browns: Spreading them out helps them brown better.
• Do not pack them too thick: Thinner portions bake up crispier.
• Grate your own Parmesan if possible: It melts better and gives a stronger flavor.

Easy Variations

These baked hash browns are great as they are, but you can change them up in a few easy ways:

• Swap the Parmesan for cheddar, Gruyère, or Pepper Jack
• Add cooked chopped bacon for extra flavor
• Make them in muffin tins and crack an egg into the center near the end of baking
• Sauté the onion in a little butter first if you want a milder onion flavor

Notes

If you are sensitive to strong onion flavor, you do not need to reduce the amount. Just cook the onion briefly in a little butter, let it cool, and then mix it in. You will still get the flavor, but it will taste sweeter and softer.

These hash browns are best served fresh from the oven while the edges are still crisp.

If you enjoyed these Parmesan baked hash browns, save the image below to your Pinterest board so you can make them again later.