Kale + Brussels Sprout Fruit and Nut Salad
/It’s a festive kale + brussels sprout salad just in time for the holidays!
Or, for everyday.
I’ve definitely been eating this every.single.day.
The shredded kale + brussels are where it’s at. So much crunch! They’re dressed with olive oil + lemon juice and that is it!
No fancy dressing needed.
And how about we add more texture with a thinly sliced pink lady apple? Only about 3/4 of my apple made it into the salad and the other 1/4 straight into my mouth. I love, LOVE apples.
Pink lady are my current favorite. It’s a guaranteed amazing apple time + time again. Never mealy (the worst!).
Pistachios are so underrated in salads. Roasted + salted are the best here.
Tart dried cherries are added for chew and a sweet + sour bite.
And lastly, feta is worked into the greens so you get little bits with each bite you take.
Mmmhmm.
This salad should keep you going for the rest of winter. It’s one of those salad recipes you just don’t get sick of. Well, I’m hoping you don’t.
Bonus! It stays fresh if you make this a day ahead and pack for work. Just leave the pistachios off until you’re ready to eat. A squeeze of lemon on the apples will prevent them from turning brown, even overnight.
So, what’s stopping you?
Nada.
adapted from: Love & Lemons
Kale + Brussels Sprout Fruit and Nut Salad
gluten-free, vegan option // yields 4 servings or 2 meal-sized servings
- 1 head lacinato kale, de-stemmed
- 8-10 brussels sprouts
- 1 large crisp apple
- 3/4 cup tart dried cherries
- 3/4 cup roasted salted pistachios
- 2-3 ounces sheep’s milk feta
- 3-4 tablespoons fresh lemon juice
- 3-4 tablespoons extra virgin olive oil
- salt + pepper to taste
Stack kale leaves on top of one another and roll in half (lengthwise) to gather them up. Slice into thin ribbons. Place in a large bowl. Shred brussels with a mandolin or slice thinly with a sharp knife. Discard stem ends. Place in the bowl.
Add 3 tablespoons of lemon juice, 3 tablespoons of olive oil, and a pinch or two of salt and pepper. Thoroughly massage into the greens. Place in the fridge for 10-15 minutes (optional but helps dressing absorb and soften the greens just slightly).
Crumble 2-3oz of feta over the greens and massage in. Taste the greens and add more lemon, olive oil, salt, and/or pepper if needed. Thinly slice the apple and rub with a squeeze of lemon juice. Add to the salad along with the pistachios and cherries.
Serve.
Store leftover in a sealed container and add more lemon/olive oil if needed the following day.
Notes: Keeps well for 1-2 days but pistachios will soften a bit. Best served for a crowd same day as it was made. To make this vegan, simply leave off the feta and add an extra pinch of salt and lemon.
Are you up for a cookie recipe on Monday? Or are you totally over cookies? Dumb question?
Happy Friday!
Ashley
