- Dressing:
- 2 tablespoons chopped shallots
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- Slaw:
- 3/4 cup roughly chopped hazelnuts
- 3 tablespoons cane sugar
- 1 pinch cayenne pepper
- 2 small bunches lacinato (dinosaur) kale, stems removed
- 1/2 pound Brussels sprouts
- 3/4 cup cooked and cooled quinoa
- 2/3 cup pomegranate seeds
- 3 green onions, thinly sliced
- 2/3 cup shaved Parmesan cheese, plus more for garnish
- Reynolds Wrap® Aluminum Foil
- In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
- Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
- In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
- Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.
05/24/2018
recipepes.com
Kale and Brussels Slaw with Quinoa, recipe
PT15M
PT1H
5
455 calories
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