Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
415 Calories
Recipe Instructions
Step 1
In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
Step 2
Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
Step 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.
Step 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.
Ingredients
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 pinch cayenne pepper
2 tablespoons chopped shallots
1 teaspoon maple syrup
Reynolds Wrap® Aluminum Foil
3 tablespoons cane sugar
2 small bunches lacinato (dinosaur) kale, stems removed
0.5 teaspoon fresh ground black pepper
0.25 cup apple cider vinegar
0.5 teaspoon sea salt
0.5 cup extra virgin olive oil
0.66666668653488 cup pomegranate seeds
0.5 pound Brussels sprouts
0.75 cup roughly chopped hazelnuts
0.75 cup cooked and cooled quinoa
0.66666668653488 cup shaved Parmesan cheese, plus more for garnish
