Ingredients
- Dressing:
- Finely diced shallots, a generous splash of apple cider vinegar, freshly squeezed lemon juice, a hint of maple syrup, premium extra virgin olive oil, a touch of sea salt, and a sprinkle of freshly ground black pepper.
- Slaw:
- Roughly chopped hazelnuts, a dash of cane sugar, a pinch of cayenne pepper for a bit of kick, tender lacinato kale without stems, fresh Brussels sprouts, cooked quinoa allowed to cool, juicy pomegranate seeds, thinly sliced green onions for added freshness, a generous amount of shaved Parmesan cheese, and don't forget the Reynolds Wrap® Aluminum Foil for easy cleanup.
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.
Extra Tips & Suggestions
- 1. Keep your vegetables fresh longer by storing them in airtight containers or reusable silicone bags. This will help prevent wilting and maintain their crisp texture.
- 2. To save time during meal prep, pre-chop your vegetables and store them in the fridge in separate containers. This way, you can easily assemble your green slaw without having to chop everything each time.
Reviews
Owen
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Zane
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Annalise
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