Kale Salad with Apples, Almonds and Pecorino Romano

Serving Size: 2


  • 1 bunch of kale (like latticino or dinsosaur kale), cut into slivers or roughly chopped
  • 3 Tbsp extra virgin olive oil (or avocado oil)
  • sherry or red wine vinegar
  • 0.5 tsp minced shallots
  • 0.5 tsp Dijon mustard
  • 0.25 cup pecorino romano cheese, finely grated
  • 2 tsp sunflower seeds
  • 2 Tbsp toasted almonds, chopped
  • 0.5 apple, diced
  • 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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