Rosemary Apple Kale Salad



  • 1 sprigs rosemary (chopped)
  • 1 bushel black kale (finely chopped)
  • Half red onion (chopped)
  • One small gala apple (chopped)
  • 1 teaspoon crushed chili powder
  • 1/4 cup chopped roasted almonds
  • 1/4 cup grated pecorino cheese
  • 2 cups chopped romaine
  • (If desired) 1/4 cup chopped carrots for a touch of color
  • 3 Tablespoons Balsamic vinegar


  1. Lightly coat pan in olive oil
  2. Saute the red onion with the rosemary and chopped apple until onion becomes transparent
  3. Add the chili powder and chopped kale, stirring until the kale becomes slightly softened
  4. Remove from heat and transport to a large bowl. Allow to cool for about 10 minutes. (While mixture is cooling, you can chop the almonds, romaine, and carrots.)
  5. Add in the chopped romaine, pecorino, almonds, carrots, and balsamic
  6. Toss salad and serve!

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