seasonal kale, quinoa and brussels slaw

for the slaw:

3/4 c hazelnuts, roughly chopped (they were out of hazelnuts at the store so this time i just used macadamia nuts)

3 T coconut sugar

pinch of cayenne

2 small bunches or 1 large bunch Lacinato or Tuscan kale, stems removed and torn into small pieces

1/2 pound brussels sprouts, shredded

3/4 c cooked and cooled quinoa

2/3 c pomegranate seeds

3 green onions, thinly sliced

-add the hazelnuts, sugar and cayenne pepper to a small pan along with a pinch of sea salt and 1 t ghee or coconut oil. lightly toast until all the sugar is melted. cool on parchment paper.

-add nuts to a large bowl with the rest of the ingredients. 

for the dressing:

2 T chopped shallots

1/4 c apple cider vinegar

2 T fresh lemon juice

1 t pure maple syrup

1/4 c organic extra virgin olive oil

1/2 t sea salt

1/2 t fresh ground pepper

-add all ingredients to a blender and blend until smooth. pour over salad and mix well. enjoy immediately!