Kale and Brussels Slaw with Quinoa

Ingredients

• Dressing:
• 2 tablespoons chopped shallots
• 1/4 cup apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon maple syrup
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• Slaw:
• 3/4 cup roughly chopped hazelnuts
• 3 tablespoons cane sugar
• 1 pinch cayenne pepper
• 2 small bunches lacinato (dinosaur) kale, stems removed
• 1/2 pound Brussels sprouts
• 3/4 cup cooked and cooled quinoa
• 2/3 cup pomegranate seeds
• 3 green onions, thinly sliced
• 2/3 cup shaved Parmesan cheese, plus more for garnish
• Reynolds Wrap Aluminum Foil

Directions

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.