Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 415
- Carbohydrate: 27g
- Fat: 31g
- Fiber: 6g
- Protein: 11g
- Sugar: 8g
Related Recipes
Brussels Sprout Quinoa Salad
Kale and Quinoa Salad
Brussels Sprout Slaw with Cranberries
Garlic Kale Quinoa
Easy Kale Slaw
Red Quinoa and Tuscan Kale
Cooked Kale Salad with Quinoa
Any-Veggie Slaw
Brussels Sprouts Au Gratin
Kale Caesar Salad
Cranberry, Cheddar, and Brussels Sprouts Salad
