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

Summaaaa’ time!!

Ohhh, how I am loving summer. It just tastes SO GOOD.

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

While we didn’t try our hand at gardening again this year we’ve still been enjoying mounds of fresh, summery produce. Maybe next year I’ll magically acquire a green thumb. Or maybe my friends who make it look so easy can come sprinkle their garden magic in my backyard. Pretty please?

In all honesty, I haven’t given gardening the best effort. It seems like such a daunting task when there are so many other house chores that need to be kept up with. Maybe once I finish weeding the cracks between the sidewalk for the 3rd time this summer I’ll start a garden.

I know it’s possible and I should just start small, but I shudder at the thought of adding more to-do’s to my schedule. It’s obviously the starting of the garden that’s the most daunting part, but I’ve had a major lack of gardening motivation. You all make it look so effortless! So this year I’ll leave it up to the locals who really know what they’re doing. Thank you green thumb gardeners. You kind of rule.

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

Now. Say hello to my new favorite pesto. The pesto that has little bits of crunchy roasted pistachios, bright and flavorful notes of basil [okay, I do have a basil plant at home!], healthy and vibrant green kale, tangy fresh lemon, and zesty garlic.

The pistachios give this an extra punch of nuttiness, rendering the typical parmesan addition pretty unnecessary. Sure you could add it if you like, but I promise you won’t even realize it’s missing.

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

Everyone seems to be zucchini-noodle-obsessed this year and I have to say I’m totally on board. I prefer to shred the zucchini and then eat the noodles raw with a fresh tomato sauce or pesto. When you cook the thin strands they have the tendency to create a mushy, watery texture. But when left raw you get a nice bit of crunch and so much freshness.

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

The healthy fats in the pesto combined with the bulk from the zucchini noodles will help fill up your stomach without weighing you down.

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

To give this dish a little something extra I’ve added a pile of organic sweet cherries. The contrast between sweet and savory and the juiciness from the cherries creates a guaranteed happy dance in your mouth.

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

I’ve teamed up with Whole Foods for this post [they helped fund my ingredients!] to give a little love to organic cherry season. I was tasked with creating a recipe utilizing sweet cherries. Although this recipe is quite simple, the cherries are a crucial component in balancing the flavors, and I just love the slightly crunchy but also soft texture they add.

Sometimes simplicity is best.

The cool part about all of this? Whole Foods is offering a $50 gift card to one lucky reader! You know you want to buy pounds + pounds of these ruby red gems while they’re still in season! Giveaway details below!

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

Print this!

inspired by and adapted from: The Vibrant Table - zucchini spaghetti with pumpkin seed pesto + peaches, via The First Mess

Pistachio Kale Pesto with Zucchini Noodles + Cherries

gluten-free, vegan // yields 4 servings

for the pesto:

3 medium-sized lacinato [dino] kale leaves, torn from the stem
1 small/medium garlic clove, peeled
1/2 cup packed basil leaves
1/2 cup roasted shelled pistachios, if salted nix adding salt to the recipe or very little to taste
1/2 lemon, zested
2 teaspoons lemon juice
1/3+ cup extra virgin olive oil
salt and pepper to taste

for the dish:

4-5 small/medium zucchini, 1 1/2-inch diameter max
olive oil
1 cup pitted and chopped/sliced cherries
lemon zest and pistachios, to top

Place a few inches of water in a large pot and bring to a boil. Just before boiling prepare an ice bath [water + ice] in a mixing bowl. Once boiling place kale leaves in the water for 30 seconds – 1 minute. Remove and immediately place in the ice bath to halt cooking. Remove kale and pat dry.

Place the garlic in your large food processor and turn on to mince. Scrape the sides. Add in the dried kale, basil, pistachios [cooled if you just roasted them], lemon zest, and lemon juice. Pulse about 20 times until well chopped.

Turn the processor on and slowly stream in the olive oil through the top. Scrape the sides as needed and stream in more oil to reach your desired pesto consistency. Add salt and pepper to taste and pulse a few more times. Scrape into a bowl and set aside.

Place zucchini over a large bowl and use a julienne peeler [regular peeler for wide noodles, spiralizer, mandolin, etc.] to create the noodles. Drizzle a small amount of olive oil on top and toss to coat. Spoon pesto over the noodles and toss with your fingers or two forks to coat. Add more pesto as needed.

Top with chopped pistachios, halved cherries, and a bit of lemon zest. Serve immediately. Best eaten right away [the noodles release a bit of liquid and soften] but it can be stored for about 1 day. Leave cherries and pistachios off until just before eating.

Notes: I like using thinner zucchini as the larger in diameter the more water there tends to be towards the center. It’s likely you won’t be able to julienne the entire zucchini without slicing your fingers off, so chop up what’s left and place in the fridge to roast or grill in the next day or so. Or, throw in a smoothie. You won’t taste it!

If using raw pistachios roast in an oven preheated to 300* for 12-15 minutes. Turn once or twice. Let fully cool before using.

Pistachio Kale Pesto with Zucchini Noodles + Cherries | edibleperspective.com #vegan #glutenfree

The noodles actually twirl! How cool is that?

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Giveaway details: