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.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

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.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

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!).

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

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.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

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.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

Print Recipe!

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.

Kale + Brussels Sprout Fruit and Nut Salad | edibleperspective.com

Are you up for a cookie recipe on Monday? Or are you totally over cookies? Dumb question?

Happy Friday!

Ashley

Ruby Red Grapefruit Ginger Cocktail

Are you ready for a bright + refreshing holiday drink to warm you up this holiday season? Are you looking for something homemade but simple and seasonal? 

Do I sound like a cocktail saleswoman?

Perfect!

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

This is sort of like a tart, wintery version of a Moscow Mule, which has definitely been my go-to drink of 2014. But I’ve decided that in 2015 I need to start making more drink recipes of my own from scratch.

So I’m getting a 2 week head start before the new year. This is the only thing I’m currently ahead on.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

And I’m obviously making a ginger-filled drink because I can’t stop with the ginger in my drinks.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Today’s post is sponsored by SodaStream. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

This cocktail starts with a spicy ginger simple syrup made with honey. That’s right, a honey simple syrup! Ohhh, am I in love.

Then, you need some bubbles. I made these bubbles from scratch thanks to my new SodaStream Play. Can we just take a moment to note the minimalist design of this machine and it’s pretty, solid white color! It’s super slim, blends right into our backsplash, and you don’t even need an outlet to use it. There’s also zero cleanup, which is a major bonus for me with the amount of kitchen disasters I make each week.

The new SodaStream Play comes in a few different solid colors but you can also personalize your machine with skins! You can even create your own skin from a photo you’ve taken. I stuck with the white since it goes so well with our kitchen but love the idea that you can make this your own.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Another awesome feature of this machine is that you can control how bubbly you want your water. The more you press the more bubbles you get!

After carbonating the water I added some of the ginger simple syrup to make ginger sparkling water. Couldn’t be easier! You can add more of less of the simple syrup depending on your taste buds.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Then, after squeezing the juice from a few ruby red grapefruits we were in business.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

vodka

ginger honey simple syrup

freshly squeezed ruby red grapefruit juice

sparkling water

=

winter drink of my dreams

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

A little tart, a little sweet, and like a burst of sunshine in your mouth.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Print Recipe!

Ruby Red Grapefruit Ginger Cocktail

gluten-free // yields 4, 6-8oz drinks

• 1/2 cup clover honey
• 1/2 cup water
• 1 1/4 cups thinly sliced fresh ginger, skin on
• 1 1/3 cups freshly squeezed ruby red grapefruit juice, strained (3-4 large grapefruits)
• 1L sparkling water*, use filtered water in your SodaStream for the best taste
• 4-8oz gluten-free vodka

Place honey, water, and ginger in a small pot and bring to a simmer stirring occasionally. Let simmer for 5 minutes. Turn off heat and let steep in the pot for 30-45 minutes. Strain the ginger and pour simple syrup into a glass jar (appx. 3/4 cup syrup). Let cool then chill in the fridge.

Once the simple syrup is ready, juice + strain your grapefruits. Add filtered water to the fill line on your SodaStream bottle and add bubbles to your liking (I pressed 4 times.). This makes your 1L sparkling water.

Pour 1/2 cup of the ginger simple syrup into your SodaStream bottle, seal, and lightly rock back and forth a few times to mix.

Add ice cubes to your glasses. Pour in 1 1/2oz vodka per glass. Then pour in about 1/3-1/2 cup ginger sparkling water and about 1/4-1/3 cup grapefruit juice. Add 1-2 teaspoons of the simple syrup to taste. Stir. Garnish with fresh grapefruit and a slice of ginger. Serve immediately.

Store excess juice, ginger sparkling water, and simple syrup in the fridge for about 1 week.

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Notes: *If you don’t have a SodaStream Play machine (it would make a great gift!) simply stir together 2 cups of seltzer water with just over 1/4 cup of the ginger simple syrup (to make 4 drinks).

• To make vegan I would assume you can sub agave nectar or brown rice syrup.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Bottoms up + Happy Hanukkah!

Ashley

Thanks again to SodaStream for sponsoring this post!