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Kale and Brussels Slaw with Quinoa

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 6-8
  • Course: Side Dish

This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For nuts that easily go from pan to plate, line your baking sheets with Reynolds Wrap®Aluminum Foil.


  • For the slaw:
  • 3/4 cup hazelnuts, roughly chopped
  • 3 tablespoons cane sugar
  • Pinch of cayenne
  • 2 small bunches or 1 large bunch Lacinato or Tuscan kale
  • 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
  • For the 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 pepper


Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

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