What's This?
Serving size 2


1 bunch of kale (like latticino or dinsosaur kale), cut into slivers or roughly chopped½ apple, diced2 Tbsp toasted almonds, chopped2 tsp sunflower seeds¼ cup pecorino romano cheese, finely grated½ tsp Dijon mustard½ tsp minced shallots sherry or red wine vinegar3 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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Tags: Contributor, Salad, Dinner, Lunch, Side Dish, Appetizer, Gluten Free, Healthy, Vegetarian, Kale, Apple, Almonds, Cheese

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