Salad:
4 cups chopped kale
4 cups chopped/shaved Brussels sprouts
6-8 strips bacon, cooked and chopped
½ cup shredded Pecorino cheese (omit if dairy free)
Generous sprinkle of shelled sunflower seeds, pumpkin seeds or hemp hearts
Sea salt and pepper to taste
Optional add ins: Toasted hazelnuts, chopped toasted almonds, dried cherries.
Dressing:
½ cup balsamic vinegar
4 Tablespoons good quality olive oil
2 Tablespoons honey
1 teaspoon soy sauce
Dash of red pepper