Kale Salad with Apples, Almonds and Pecorino Romano

Kale Salad with Apples, Almonds and Pecorino Romano

By Nourish

Serving Size: 2

Ingredients:

  • 1 bunch of kale (like latticino or dinsosaur kale), cut into slivers or roughly chopped

  • ½ apple, diced

  • 2 Tbsp toasted almonds, chopped

  • 2 tsp sunflower seeds

  • ¼ cup pecorino romano cheese, finely grated

  • ½ tsp Dijon mustard

  • ½ tsp minced shallotssherry or red wine vinegar

  • 3 Tbsp extra virgin olive oil (or avocado oil)

  • salt and fresh cracked pepper to taste

Directions:

  1. Toss all salad ingredients together, kale through pecorino. Whisk together remaining ingredients, Dijon mustard, shallots, vinegar, oil and salt and pepper for the vinaigrette. Drizzle a 2-3 tablespoons of vinaigrette over the salad and toss to coat. There should be some extra vinaigrette remaining.

Read more from Nourish.