📖 Instructions

1. Begin by washing the kale thoroughly. Remove the tough stems by holding the stem in one hand and stripping the leaves off with the other. Give the leaves a good chop into bite-sized pieces. Remember, smaller pieces are easier to eat!
2. Place the chopped kale into a large bowl. Drizzle with about a tablespoon of olive oil and massage the kale with your hands for 2-3 minutes. This helps to tenderize the kale and make it less bitter. Honestly, this step makes all the difference. You’ll notice the kale wilting slightly and becoming a brighter green.
3. Next, toast the walnuts. Put the walnuts in a small skillet over medium heat. Cook for 5-7 minutes, stirring frequently, until they become fragrant and lightly browned. Watch them closely, because they can burn quickly. Once toasted, remove them from the heat and let them cool slightly. This brings out the nutty flavor of the walnuts, trust me its important.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), garlic (if using), salt, and pepper. Taste and adjust the seasonings as needed. If you like it sweeter, add a touch more honey. For a tangier dressing, add a splash more balsamic vinegar.
5. In the large bowl with the massaged kale, add the toasted walnuts and pomegranate seeds. Pour the dressing over the salad and toss gently to combine. Ensure that all the kale leaves are coated with the dressing.
6. Serve immediately or let the salad sit for a few minutes to allow the flavors to meld together. This salad is delicious on its own or as a side dish. Enjoy!