Using a medium skillet, heat over medium-high heat. Melt ghee.
Add onions and turnips. Leave both onions and turnips to brown up a bit on one side and then stir. Continue to stir every so often so onions don’t burn but you want the turnips to have a nice golden hue and be soft on the inside.
Meanwhile, in a small jar with a lid, combine olive oil, apple cider vinegar, maple syrup, dijon mustard and a ½ tsp. salt. Put the lid on and shake until well blended.
When turnips are golden brown, add garlic, rosemary and ½ tsp. salt. Saute for another minute or so.
In a medium-sized bowl, toss kale with salad dressing.
Place warm turnips on top of kale salad and serve!