Ultimate Green Slaw with Nutty Quinoa

Step 1

Start by using a food processor to blend together shallots, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper until you achieve a smooth mixture. Set this flavorful dressing aside to infuse.

Step 2

Prepare a small baking sheet by lining it with Reynolds Wrap® Aluminum Foil for easy cleanup later.

Step 3

Next, in a non-stick pan set over medium heat, combine hazelnuts with sugar and a touch of cayenne for a spicy kick. Stir this mixture with a silicone spatula until the sugar caramelizes and coats the nuts, which should take about 5 minutes. Remember to adjust the heat if necessary to prevent burning. Once the nuts are coated and sticky, transfer them onto the prepared foil-lined sheet to cool. Once they have cooled down a bit, break them into smaller pieces by hand for added texture.

Step 4

Now it's time to prepare the greens. Remove the stems from the kale and finely chop it. Using a mandoline, shave the Brussels sprouts, making sure to discard the tough ends. Combine these greens in a large salad bowl.

Step 5

To the greens, add the prepared hazelnuts, cooked quinoa, juicy pomegranate seeds, sliced green onions, and your favorite cheese.

Step 6

Drizzle the dressing you made earlier over the salad mixture, tossing everything together until well coated. Serve your vibrant and flavorful salad immediately, enjoying the delightful blend of textures and flavors.