A quick and easy salad with the perfect combination of balsamic vinegar, brussel sprouts, bacon, goji berries and pumpkin seeds! It's gluten-free, paleo, Whole 30 compliant and super delicious!
Place the dried goji berries into a bowl and soak with water and set aside.
Heat a large sauté pan on high and add EVOO. In a separate bowl, combine shredded brussel sprouts, purple cabbage and bacon. Once combined, add mixture to heated pan and cook for 1 minute. [ALT: cook bacon, remove from pan and cook shredded brussel sprouts and cabbage in bacon fat]
Add balsamic vinegar and cook an additional 1-2 minutes. Remove from heat, mix in salt & pepper. Transfer to serving bowl and top with goji berries and pumpkin seeds. Enjoy!