Ingredients

Dressing

  • 5 shallots
  • 1 1/2 cups chopped dried cranberries
  • 1 whole Certified SC lemon, juice and zested
  • 1 tablespoon Certified SC honey
  • 3 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 12 cups Certified SC kale chopped
  • 24 Brussel sprouts thinly sliced/shredded
  • 1 1/2 cups bacon bites I used fresh bacon, cook and roughly chopped
  • 3 small heads of broccoli finely chopped
  • 1 pomegranate you will want just to use all of the seeds inside
  • 1 cup pistachios
  • 3 apples, chopped
  • 8 ounces crumbled Certified SC goat cheese

Directions

  1. Over medium high heat, add 2 tablespoons of olive oil in a large saute pan.
  2. Add finely sliced shallots and cook for at least 5 minutes or until tender.
  3. Add garlic and saute for 2-3 minute.
  4. Then add chopped cranberries, red wine vinegar, honey, remaining tablespoon of olive oil and lemon juice and zest, and stir to combine. Season with salt and pepper.
  5. Remove from heat, set aside until you are ready to combine salad.
  6. In a large salad bowl add kale, Brussels sprouts, broccoli, pomegranate seeds, apples, pistachios and bacon. Toss to combine.
  7. Add dressing and goat cheese and toss to combine.
  8. Serve immediately or set in the refrigerator until ready to serve.