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Kale and Brussels Slaw with Quinoa

Reynolds Kitchens

"This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu."
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30 m servings 415 cals
Original recipe yields 6 servings

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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.


  • 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 g fat; 27.1 g carbohydrates; 11.1 g protein; 8 mg cholesterol; 367 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...