Oh, hello there. Please meet my favorite muffin of all time. They’re infused with lemon and orange and I’ve already (only?) eaten 6 in 2 days and you must make them and just trust me on this.

Why yes. That would be a cashew cream glaze.

Today I’m guest posting over on Kris’s lovely blog, 80-Twenty! Kris is a Toronto based food blogger, and if you don’t know her already I know you are going to love every bit of what she creates on her blog. She is a gem!

Head on over to snag the recipe for these citrus poppy seed muffins, a few more photos, a little story about how Kris and I met and became fast friends, and why these muffins remind me of her.

Have a muffin lovin’ Wednesday. (I have no idea what that means.)

Ashley

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