Kale And Brussels Slaw With Quinoa
Roasted brussel sprouts, stuffed turkey, mashed potatoes and gorgeous cranberries.
Recipe Summary Kale And Brussels Slaw With Quinoa
This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.
Ingredients | Costco Kale Brussel Sprout Salad2 tablespoons chopped shallots¼ cup apple cider vinegar2 tablespoons fresh lemon juice1 teaspoon maple syrup½ cup extra virgin olive oil½ teaspoon sea salt½ teaspoon fresh ground black pepper¾ cup roughly chopped hazelnuts3 tablespoons cane sugar1 pinch cayenne pepper2 small bunches lacinato (dinosaur) kale, stems removed½ pound Brussels sprouts¾ cup cooked and cooled quinoa⅔ cup pomegranate seeds3 green onions, thinly sliced⅔ cup shaved Parmesan cheese, plus more for garnishReynolds Wrap® Aluminum FoilDirectionsIn 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.For nuts that easily go from pan to plate, line your baking sheets with Reynolds Wrap® Aluminum Foil.Info | Costco Kale Brussel Sprout Saladprep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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