Kale Salad with Apples, Almonds and Pecorino Romano

By Nourish

Serving Size: 2

  • 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
  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.

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