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.