Preheat your oven to 350°F. Spread the pecans on a baking sheet lined with parchment paper. Toast for about 8-10 minutes, stirring halfway through until fragrant and lightly golden.

Chop the romaine hearts into bite-sized pieces, then dice the red pears, bacon, and cheddar cheese into ½ to ¾ inch cubes.

In a large serving bowl, layer your chopped romaine first, then add the diced pears, crispy bacon, toasted pecans, sharp cheddar cheese, and dried cranberries.

In a mason jar, combine the balsamic vinaigrette and poppy seed dressing. Secure the lid and shake vigorously for about 30 seconds until well combined.

Pour the dressing over the salad layers and toss gently with tongs. Serve immediately or store in the fridge for a brief period before serving.