O' So Good Olive Oil's Tuscan Pear Salad


  • 6-8 bacon strips (I personally like and use turkey bacon)

  • 1 cup white onion chopped

  • 1 small-medium yellow squash thinly sliced and quartered

  • 1 medium garlic clove minced

  • 1 tablespoon water

  • 1 teaspoon salt

  • ​1/2 teaspoon pepper​

  • 1 tablespoon O' So Good Olive Oil's Tuscan Herb Olive OIl

  • 1 1/4 cup slivered almonds and walnuts (or you can choose to do a single variety)

  • 1/4 cup sugar

  • 1 tablespoon butter

  • 1 box of spring salad mix

  • 1-2 red pears sliced and quartered

  • 1 cup parmesan cheese

  • 1-2 tablespoons O' So Good Olive Oil's Pear Balsamic Vinegar


1. Cook bacon to desired doneness (slightly crispy gives the salad a crunch!) and put aside for later.

2. Put onion, minced garlic clove, sliced and quartered yellow squash, water, salt and pepper in a skillet with O' So Good Olive Oil’s Tuscan Herb Olive Oil and cook on medium heat until soft and turning golden and water has evaporated. Transfer to a plate for later. 

3. Next get a fresh skillet and add walnuts, almonds, sugar, and butter and cook on medium heat stirring frequently so it doesn’t burn. Cook for around 5 minutes or until all sugar is melted and nuts are coated. Transfer immediately to parchment and separate the nuts into small clusters then allow to cool 5-7 minutes while you prep the rest of the salad. 

4. Crush the bacon into bits and slice the red pears into bite sizes.

5. Place salad spring mix into a bowl and layer with crushed bacon bits, onion/garlic/yellow squash mixture, candied nuts, sliced pears, and parmesan cheese. 

6. Drizzle O’ So Good Olive Oil’s Pear Balsamic Vinegar over top according to liking and enjoy!


80 W. 100 N. Hurricane, Utah 84737



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