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.
  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    10 minutes

  • Course

    Side Dish

You’ll Need...

Everyday Foil


  • For the slaw:

  • For the dressing:


Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.

In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. 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 mandolin, 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.