Kale & Brussel Sprout Salad
Kale & Brussel Sprout Salad
- 1/2 sweet onion, thinly sliced
- 4 cloves fresh garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon coarse ground pepper
- 2 tablespoons balsamic vinegar
- Zest from one lemon
- 1/4 cup tablespoons fresh lemon juice
- 1/4 cup honey, optional (omit for vegan)
- 8 ounces cubetti pancetta, optional (omit for pescetarian, vegan, or vegetarian)
- 1 bunch of curly kale, ripped off the stem, rinsed
- 1 pound fresh brussel sprouts off the stem, rinsed
- 1 cup shelled pumpkin seeds
- 1 cup shelled sunflower seeds
- 1 cup dried cranberries
- 1 cup grated or shaved fresh parmesan cheese, optional (omit for vegan)
Place the sliced onions, minced garlic, salt, pepper, balsamic, lemon zest, lemon juice; and, if desired, honey in a jar. Shake well and let the onions marinate in the dressing while you continue the recipe.
Add a couple of tablespoons of olive oil to a frying pan. Add the cubetti pancetta to the pan and cook.
Cut the bottoms off the brussel sprouts. Using the slicing attachment on a food processor, process the brussel sprouts and then place them in a large bowl.
Cut the kale into thin slices and add them to the large bowl.
Add the pumpkin seeds, sunflower seeds, and cranberries to the bowl of greens.
Add the dressing & onions and then toss the salad so it is coated in the dressing.
Place the salad on a pretty platter and top with shaved parmesan if desired.
Keep leftovers in an airtight container in the refrigerator and shake before enjoying them again.