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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: 6-8 servings 1x
  • Category: holiday



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.