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!
Keyword brussel sprout, kale
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Alyssa Rimmer
2cupsfinely chopped kaleany variety; I used lacinato
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.*
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.