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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


  • 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


  • 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.