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Kale and Brussels Slaw with Quinoa

Rated as 4.75 out of 5 Stars
58k

"This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu."
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Ingredients

30 m servings 415
Original recipe yields 6 servings

Directions

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  1. In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
  2. Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
  3. 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.
  4. 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.

Footnotes

  • REYNOLDS KITCHENS TIP
  • For nuts that easily go from pan to plate, line your baking sheets with Reynolds Wrap® Aluminum Foil.

Nutrition Facts


Per Serving: 415 calories; 31.2 27.1 11.1 8 367 Full nutrition

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Reviews

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Delish! I did warm the sprouts and kale in the oven for 5 min to soften slightly. I also used chevre when I ran out of parmesan which I actually ended up preferring. The dressing is perfect fo...

I made this for a dinner party and everyone raved about it. It has lots going on... savory, sweet, crunchy. I finely chopped the brussel spouts and kale so their taste is not over powering. I...

Great meal salad! We didn't have hazelnuts so used almonds instead, delicious. I wasn't sure the dressing would be sweet enough with only 1tsp maple syrup, but the sweetness from the sugared nut...