This Thanksgiving Salad features pears, pomegranate seeds, dried cranberries, nuts, parmesan cheese, bacon, and red onions all dressed in a bright mustard vinaigrette.
Combine all of the ingredients into the dressing shaker (or a small mason jar with an lid) and shake vigorously for a 15-20 seconds.
If you plan to make the dressing ahead, make sure to store it in the refrigerator. Pull the dressing about 30 minutes before you need to use it so it warms up and give it another shake.
Salad:
To cut the kale: fold the kale leaf in half, lengthwise, that way the leaves are on one side and thick stem that runs along the middle is on the other side. Use a sharp knife to slice off the stem and discard.
To cut brussels sprouts: peel away the few outer dark leaves and cut the stem off. Cut each sprout in half lengthwise. Slice each sprout half across into thin slices. (Note: you can also shave brussels sprouts using a mandolin slicer or a food processor. Just be careful using the mandolin slicer and make sure to use cutting gloves or the safety attachment.)
In a large bowl, combine sliced kale and shaved brussels sprouts. Drizzle a little bit of of olive oil over kale and brussels and toss them to coat with oil evenly. Gently message kale leaves with clean hands for a few seconds. (This will soften then kale and make it easier to chew.)
Add your toppings by either arranging them nicely on the top of toss everything together.
Serve the salad either tossed with the dressing or serve the dressing separately, on the side.