Ingredients:

  • 1 lb Lacinato kale, stems removed and thinly sliced
  • 1/2 tsp fine sea salt
  • 1 tbsp extra virgin olive oil
  • 3 tbsp pomegranate molasses
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 tsp black pepper
  • 1 cup pomegranate arils
  • 1 medium Granny Smith apple, thinly sliced or diced
  • 1/2 cup walnuts, toasted
  • 1/2 cup feta cheese, crumbled

Instructions:

  1. Place the sliced kale in a large mixing bowl. Sprinkle with the fine sea salt and drizzle with 1 tablespoon of olive oil. Using your clean hands, squeeze the kale firmly, massaging the oil and salt into the leaves for 2–3 minutes until the leaves soften and the volume reduces.
  2. In a small jar or bowl, combine the pomegranate molasses, 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, and pepper. Shake vigorously or whisk until the mixture is thick and emulsified.
  3. Pour the dressing over the massaged kale and toss until every leaf is coated. Fold in the pomegranate arils, sliced apples, and toasted walnuts. Gently fold in the crumbled feta cheese last to prevent it from breaking down.