Ingredients:

  • 4 cups baby kale or mixed spring greens
  • 1/2 cup pomegranate seeds
  • 1/2 cup walnut halves
  • 1/2 cup crumbled feta cheese
  • 1 medium Granny Smith apple, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp raw honey
  • 1 pinch sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the walnut halves in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they smell nutty and look mahogany-colored. Remove immediately from the heat.
  2. In a small jar or bowl, combine the balsamic vinegar, lemon juice, honey, salt, and pepper. Whisk vigorously.
  3. Slowly drizzle in the olive oil while continuing to whisk until the mixture is thick and glossy.
  4. Place greens in a large bowl. If using kale, drizzle 1 teaspoon of oil and massage the leaves for 30 seconds to soften.
  5. Add the sliced apples, pomegranate seeds, and crumbled feta cheese to the greens.
  6. Pour the dressing over the top and toss gently with tongs just before serving.