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Brussels Sprouts, Bacon and Kale Salad

Course Salad
Cuisine American
Keyword Brussels Sprouts, Cranberry, Goat Cheese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 6 slices thick-cut bacon
  • 1/2 lb brussels sprouts trimmed and sliced (about 10-12 brussels sprouts)
  • 1 bunch of kale center stem removed, and cut into bite size pieces (I used about half a bunch of green kale, and half a bunch of red kale)
  • 4-5 romaine lettuce leaves cut into bite sized pieces
  • 1/4 red onion thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 1/4 cup crumbled goat's cheese
  • Lemon Poppyseed Dressing

Instructions

  1. 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.
  2. 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.
  3. In a large bowl, toss together cooled brussels sprouts, kale, romaine, and red onion. Top with dried cranberries, pumpkin seeds, and dressing.
  4. Add crumbled goats cheese and bacon just before serving.

Recipe Notes

**The measurements of most ingredients are pretty ambiguous. Use as much or little as you wish.