Kale + Shredded Brussels Sprout Quinoa Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
- salt + pepper to taste
- 1 teaspoon honey
- juice of 1 lemon
- 1 tablespoon oil
- 1/4 cup walnuts
- 2 teaspoons apple cider vinegar
- 1 lb brussels sprouts
- 2 cups finely chopped kale (any variety i used lacinato)
- 1/4 cup cooked quinoa
- 1/4 cup pomegranate seeds
- Carbohydrate 24.5068890406465 g
- Cholesterol 0 mg
- Fat 25.1741924118974 g
- Fiber 7.81372412772225 g
- Protein 8.81997862104922 g
- Saturated Fat 2.79785442817755 g
- Serving Size 1 1 - 4 serving (238g)
- Sodium 91.9406697224771 mg
- Sugar 16.6931649129242 g
- Trans Fat 2.06301309218407 g
- Calories 335 calories
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.*
