Beet, Pear, & Bacon Salad with Balsamic Reduction

6-8 slices bacon, cut with scissors into small pieces

1 onion, sliced thin

3 beets, chopped into cubes (I used frozen cubed beets)

2 firm pears, chopped

1 cup pomegranate arils (I used these) 

4-5 cups spinach

1-2 cup mixed greens

1/2 cup balsamic vinegar

Fry the bacon pieces until they start to brown.

Add in onion and beets and cook until onions are translucent and beets are tender.

Place spinach, mixed greens, pears, and pomegranate into a large serving bowl.  

Heat balsamic vinegar on high until boiling stirring consistently until slightly thickened.

Add bacon, onion, and beet mixture to the serving bowl.

Toss salad.

Drizzle thickened vinegar on top and serve immediately.