1/2lbbrussels sproutstrimmed and sliced (about 10-12 brussels sprouts)
1bunch of kalecenter stem removed, and cut into bite size pieces (I used about half a bunch of green kale, and half a bunch of red kale)
4-5romaine lettuce leavescut into bite sized pieces
1/4red onionthinly sliced
1/4cupcrumbled goat's cheese
Lemon Poppyseed Dressing
Cut bacon into large chunks and sauté in a medium skillet over medium heat until crispy. Set aside in a bowl lined with paper towel to drain and cool.
Remove all but 1-2 tbsp of bacon fat from the pan. Fry the brussels sprouts until bright green about 2-3 minutes. I like to let some of them get charred and crispy, too. Remove from pan and set aside to cool.
In a large bowl, toss together cooled brussels sprouts, kale, romaine, and red onion. Top with dried cranberries, pumpkin seeds, and dressing.
Add crumbled goats cheese and bacon just before serving.
**The measurements of most ingredients are pretty ambiguous. Use as much or little as you wish.