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
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.