Ingredients
- Dressing:
- 2 tablespoons chopped shallots
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- Slaw:
- ¾ cup roughly chopped hazelnuts
- 3 tablespoons cane sugar
- 1 pinch cayenne pepper
- 2 small bunches lacinato (dinosaur) kale, stems removed
- ½ pound Brussels sprouts
- ¾ cup cooked and cooled quinoa
- 3 green onions, thinly sliced
- Reynolds Wrap® Aluminum Foil
Why This Meal Is A Winner
Kitchen Tricks
- Massage the kale with a little olive oil and salt to soften it and reduce bitterness.
- Roast Brussels sprouts until they are golden brown for extra flavor and texture.
Step 1
Blend the shallots, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper in a food processor until everything is smooth. Set that dressing aside for now.
Step 2
Line a small baking sheet with foil. In a non-stick pan over medium heat, toss in the hazelnuts, sugar, and a pinch of cayenne. Stir constantly with a spatula until the sugar melts and coats the nuts, which should take about five minutes. Keep an eye on the heat and lower it if things start to brown too fast.
Step 3
Once the nuts are nicely coated and sticky, spread them out on the foil to cool. When they’re cool enough to handle, break them into bite-sized pieces with your hands.
Step 4
For the veggies, remove the stems from the kale and chop it up well. Then, use a mandoline or a sharp knife to thinly slice the Brussels sprouts, tossing out the tough ends.
Step 5
Throw the kale and Brussels sprouts into a big bowl along with the hazelnuts, cooked quinoa, pomegranate seeds, green onions, and cheese. Drizzle the dressing over everything, toss gently to combine, and serve right away.
