Kale, Brussels Sprout, and Quinoa Slaw

Ingredients 0/17

Step 1

Blend the shallots, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper in a food processor until the dressing is nice and smooth. Set that aside for now.

Step 2

Line a small baking sheet with foil. In a non-stick pan over medium heat, toss in the hazelnuts, sugar, and a pinch of cayenne. Stir everything with a silicone spatula as the sugar melts and coats the nuts, which should take about 5 minutes. Keep an eye on the heat so the sugar doesn’t burn.

Step 3

Once the nuts are coated and sticky, spread them out on the foil-lined sheet to cool. When they’re cool enough to handle, break them into smaller pieces by hand.

Step 4

While the nuts are cooling, remove the stems from the kale and chop the leaves into bite-sized pieces. Shred the Brussels sprouts thinly using a mandoline or a sharp knife, discarding the tough ends.

Step 5

Toss the kale and Brussels sprouts together in a large bowl. Add the broken hazelnuts, cooked quinoa, pomegranate seeds, green onions, and cheese.

Step 6

Pour the dressing over the salad and mix everything well. Serve right away for the freshest flavor.