Preheat your oven to 350°F (175°C). For homemade maple pecans, mix 1 cup of pecans with 2 tablespoons of maple syrup and a pinch of salt. Spread the mixture on a baking sheet lined with parchment paper and bake for about 10-12 minutes until golden and fragrant.

While the pecans cool, chop 1 head of romaine hearts, 1 ripe red pear, 4 slices of thick-cut bacon, and ½ cup of sharp cheddar cheese into ½ to ¾ inch pieces.

In a large mixing bowl, layer your salad ingredients starting with the chopped romaine lettuce, followed by the chopped pear, crispy bacon, maple pecans, sharp cheddar cheese, and dried cranberries.

To make the creamy sweet balsamic dressing, combine the balsamic vinaigrette and poppy seed dressing in a mason jar, seal tightly, and shake for about 30 seconds.

Pour the dressings over the salad layers and gently toss to coat all ingredients, being careful not to bruise the delicate pear slices.

Transfer the tossed salad to a serving platter and serve immediately, pairing it with your favorite holiday meals.