Cruciferous Salad with Honey Balsamic Vinaigrette combines crunchy veggies, bacon, eggs, and goat cheese - all topped with a delicious vinaigrette. This salad is both healthy and tasty, and will last for days in the refrigerator!
kosher salt and freshly ground black pepper- to taste
Shave the brussels sprouts. You can use a knife to do this or use a food processor. (Be careful to not over-process them.)
Prepare the kale. Remove the kale from the stems and break into bite-sized pieces. Place in a bowl, drizzle with a bit of olive oil and a sprinkle of kosher salt. Use your hands to massage the kale. You'll see it go from a dull green to a bright, dark green.
Cook the bacon. You can bake it in the oven on a wire rack or cook in the microwave. Crumble the bacon when cooled.
Cook the eggs. You can cook on your stove top or an instant pot. (I prefer instant pot. Add some water and a wire rack to bottom of instant pot. Cook on high pressure for two minutes and then do a 5 minute natural release. Release vent and remove eggs to an ice bath for 5 minutes. Peel and halve.
Make the vinaigrette. Combine the dressing ingredients in a mason jar - the olive oil, balsamic dressing, dijon mustard, honey, and seasonings. Shake well.
Assemble the salad. Layer the veggies - brussels sprouts, kale, cabbage mix, and green onions. Then top with the bacon, eggs, and goat cheese. Top with the dressing.
If serving a large group, you can add the dressing to the large bowl and toss. Otherwise, add the dressing to individual salads.
This salad will last in the refrigerator for 4-5 days.