A large salad with all the best fall flavors: pecans, pomegranates, Brussels sprouts, bacon, kale, goat cheese, and a delicious sweet mustard dressing. Perfect as a main dish or as a side - and a great item to bring to gatherings.
Whisk all dressing ingredients together. Store in the fridge for up to a week.
Brussels Sprouts: Preheat oven to 425°F. In a medium-sized bowl toss cut Brussels sprouts with 2-3 tablespoons of olive oil. Once coated turn out onto large rimmed baking sheet. Sprinkle generously with salt and bake for 20-25 minutes until slightly charred. Remove and set aside.
Bacon: If you haven't cooked your bacon already, do that while the Brussels sprouts are baking. Pan fry the bacon until well cooked and set aside to cool on paper towels to absorb the grease.
Kale: Prepping your kale is an important step to it tasting great and helping it absorb some flavor. First start by cutting out all the veins of your kale leaves. Once those are removed, using a large chef's knife, slice your kale into thin strips. The thinner they are, the easier they will absorb the flavor. Place kale shreds into a large bowl and drizzle with 2 tablespoons of olive oil and 3 tablespoons of apple cider vinegar. Sprinkle with 1/4 teaspoon of salt.
Then using clean hands, slowly start to massage the kale by grabbing large portions and squeezing together. Keep doing this for 3-4 minutes until the kale softens up and reduces in size by about half.
Build your salad. Start with the kale as the base, then add on the Brussels sprouts, the bacon, the pecans, then the pomegranates, and finally the goat cheese. Mix mustard dressing again, or shake, before using. Drizzle generously with the dressing and toss well. Top with a little more goat cheese before serving.