This fresh, light salad is so well-balanced - we've brought it do dinners and even people who normally don't love salad adore it! The salty feta combines with the sour-sweet pomegranate, and the earthy walnut crunch adds texture. We can't get enough! It holds well till the next day, as long as you don't dress it. 

Serves 2

2 cups chopped kale
1 pomegranate
2 tablespoons walnuts
1 tablespoon feta
half a large cucumber
1 tbsp salt
2 tbsp olive oil

Dressing

2 tablespoons olive oil
½ tsp mustard
¼ tsp cracked black pepper
½ tsp paprika
½ tsp maple syrup
¼ tsp salt (we prefer pink Himalayan)

1. Pull kale leaves from stem, then chop. Sprinkle with salt, pour over olive oil. Massage together to break down the starches in the leaves.
2. Cut open a pomegranate. Remove aerils from the skin. Sprinkle over the kale.
3. Chop cucumber in quarter pieces.
4. Crumble feta.
5. Whisk all dressing contents together.
6. Pour dressing over salad. Enjoy!