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
½ cup extra virgin olive oil
2 tablespoons chopped shallots
¼ cup apple cider vinegar
½ teaspoon sea salt
1 teaspoon maple syrup
⅔ cup pomegranate seeds
Reynolds Wrap® Aluminum Foil
½ teaspoon fresh ground black pepper
½ pound Brussels sprouts
¾ cup roughly chopped hazelnuts
3 tablespoons cane sugar
2 small bunches lacinato (dinosaur) kale, stems removed
¾ cup cooked and cooled quinoa
⅔ cup shaved Parmesan cheese, plus more for garnish
