Kale and Brussels Slaw with Quinoa

Directions

Ingredients :

2 tablespoons chopped shallots

¼ cup apple cider vinegar

2 tablespoons fresh lemon juice

1 teaspoon maple syrup

½ cup extra virgin olive oil

½ teaspoon sea salt

½ teaspoon fresh ground black pepper

¾ cup roughly chopped hazelnuts

3 tablespoons cane sugar

1 pinch cayenne pepper

2 small bunches lacinato (dinosaur) kale

stems removed

½ pound Brussels sprouts

¾ cup cooked and cooled quinoa

⅔ cup pomegranate seeds

3 green onions

thinly sliced

⅔ cup shaved Parmesan cheese

plus more for garnish

Reynolds Wrap® Aluminum Foil

Methods :

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.