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Shredded Brussels, Kale & Pomegranate Salad with pancetta and pumpkin vinaigrette

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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

  1. 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.
  2. To prepare dressing, whisk or shake dressing ingredients. Season to taste.
  3. Combine brussels sprouts, kale, pomegranate and pumpkin seeds.
  4. 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.

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Shredded Brussels, Kale & Pomegranate Salad with pancetta and pumpkin vinaigrette

  • Author: Kristin Dovbniak
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 68 servings 1x
  • Category: holiday

Ingredients

Scale

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

  1. 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.
  2. To prepare dressing, whisk or shake dressing ingredients. Season to taste.
  3. Combine brussels sprouts, kale, pomegranate and pumpkin seeds.
  4. Toss with dressing just before serving and top with pancetta.

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