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Kale and Brussels Slaw with Quinoa
Kale and Brussels Slaw with Quinoa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Kale and Brussels sprouts salad with hazelnuts, quinoa, pomegranate, and lemon-maple dressing.
Ingredients:
  • 2 tablespoons chopped shallots
  • 0.25 cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 0.5 cup extra virgin olive oil
  • 0.5 teaspoon fresh ground black pepper
  • 0.75 cup roughly chopped hazelnuts
  • 3 tablespoons cane sugar
  • 1 pinch cayenne pepper
  • 2 small bunches lacinato (dinosaur) kale, stems removed
  • 0.5 pound Brussels sprouts
  • 0.75 cup cooked and cooled quinoa
  • 0.66666668653488 cup pomegranate seeds
  • 0.66666668653488 cup shaved Parmesan cheese, plus more for garnish
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Combine shallots, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper in a food processor and blend until silky smooth. Reserve for later use.
  • Prepare a small baking sheet by lining it with Reynolds Wrap® Aluminum Foil. Set it aside for later use.
  • Heat the hazelnuts, sugar, and cayenne in a non-stick pan over medium heat until the sugar melts and coats the nuts, around 5 minutes. Adjust the heat to avoid burning. Spread the coated nuts on a foil-lined sheet to cool. Once they are cool, break them into pieces by hand.
  • Prepare the kale by removing the stems and chopping finely. Use a mandoline to shred the Brussels sprouts, ensuring to discard the tough ends. Combine the kale and Brussels sprouts in a large salad bowl. Add hazelnuts, quinoa, pomegranate seeds, green onions, and cheese. Dress the salad to your preference and serve right away.

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