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My review
Kale and Brussels Slaw with Quinoa
58k
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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Ingredients
30 m servings 415Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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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Footnotes
- REYNOLDS KITCHENS TIP
- For nuts that easily go from pan to plate, line your baking sheets with Reynolds Wrap® Aluminum Foil.
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Reviews
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Newest
12/6/2018
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...
4/4/2017
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...
12/17/2016
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...