
With all the creamy casseroles and heavy stuffings, I love something fresh and bright on the holiday table– and this salad is my go-to, this year! With crunch from fresh seasonal shredded brussels sprouts and kale, sweet and sour pomegranate and savory, salty pancetta- it has everything you want in a fall salad and more.

We can’t forget to talk about the sweet and spiced pumpkin vinaigrette– sweet and a little savory, sweetened with maple syrup and laced with cumin and cinnamon, it perfectly rounds out the sweet/savory feeling this salad brings to the Thanksgiving table. Add this to your Thanksgiving Menu, this year!

Shredded Brussels, Kale & Pomegranate Salad with pancetta and pumpkin vinaigrette
Serves 6-8 as a side
1/2 cup chopped pancetta (add up to 1 cup if you like it a little saltier!)
3 cups finely chopped or shredded brussels sprouts
3 cups finely chopped or shredded kale
1/2 cup pomegranate seeds
1/3 cup roasted salted pumpkin seeds
Pumpkin Vinaigrette:
1/3 cup canned pumpkin
1/4 cup avocado or olive oil
2 tbsp apple cider or white wine vinegar
2 tbsp maple syrup
1/4 tsp sea salt
1/4 tsp cumin
1/4 tsp cinnamon
- Add pancetta to a small saute pan (cold). Heat on medium until pancetta is crispy (about 3-5 mins). Remove to a paper towel lined plate to let cool.
- To prepare dressing, whisk or shake dressing ingredients. Season to taste.
- Combine brussels sprouts, kale, pomegranate and pumpkin seeds.
- Toss with dressing just before serving and top with pancetta.
Chef’s note: Meat free? Replace pancetta with shaved parmesan (skip cooking) for a vegetarian option.


Shredded Brussels, Kale & Pomegranate Salad with pancetta and pumpkin vinaigrette
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 6–8 servings 1x
- Category: holiday
Ingredients
1/2 cup chopped pancetta (add up to 1 cup if you like it a little saltier!)
3 cups finely chopped or shredded brussels sprouts
3 cups finely chopped or shredded kale
1/2 cup pomegranate seeds
1/3 cup roasted salted pumpkin seeds
Pumpkin Vinaigrette:
1/3 cup canned pumpkin
1/4 cup avocado or olive oil
2 tbsp apple cider or white wine vinegar
2 tbsp maple syrup
1/4 tsp sea salt
1/4 tsp cumin
1/4 tsp cinnamon
Instructions
- Add pancetta to a small saute pan (cold). Heat on medium until pancetta is crispy (about 3-5 mins). Remove to a paper towel lined plate to let cool.
- To prepare dressing, whisk or shake dressing ingredients. Season to taste.
- Combine brussels sprouts, kale, pomegranate and pumpkin seeds.
- Toss with dressing just before serving and top with pancetta.

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