Kale + Shredded Brussels Sprout Quinoa Salad

this shredded brussels sprout quinoa salad which is loaded with nutritious ingredients like kale, walnuts, pomegranate seeds, lemon, apple cider vinegar and honey. It's tangy, sweet, crunchy, filling and perfect for the holidays!

Course Salad

Cuisine American

Keyword brussel sprout, kale

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings Servings

Calories 179kcal

Author Alyssa

Ingredients

1 lb brussels sprouts
2 cups finely chopped kale any variety; I used lacinato
1/4 cup cooked quinoa
1/4 cup walnuts
1/4 cup pomegranate seeds
1 tablespoon oil
Juice of 1 lemon
2 teaspoons apple cider vinegar
1 teaspoon honey
Salt + pepper to taste

Instructions

Using a mandolin slicer or a sharp knife, shred the brussels sprouts. Place them in a large bowl and add the kale. Set aside.
Add quinoa and walnuts to a dry skillet over medium heat. Toast for 8 - 12 minutes until the quinoa is crispy and the walnuts are golden brown, stirring around every few minutes so they don't burn. (I found that covering the skillet helped)
While the quinoa and walnuts are toasting, whisk together the oil, lemon juice, vinegar and honey. Season with salt and pepper, taste and adjust seasonings as needed.
Once the quinoa and walnuts have cooled slightly, add them, along with the pomegranate seeds, to the bowl with the vegetables and toss to combine. Add dressing and toss to coat.
Serve immediately or allow to sit in fridge for no more than 1 hour.*

Notes

I don't recommend making this salad too far ahead of time. I left mine overnight and the brussels sprouts started to smell pretty funky.

Nutrition