Kale and Brussels Slaw with Quinoa
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
½ pound Brussels sprouts
¾ cup cooked and cooled quinoa
⅔ cup pomegranate seeds
3 green onions
⅔ 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.
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