Kale and Brussels Slaw with Quinoa | Reynolds Brands

Ingredients

• 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
• 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