Fall Harvest Apple Orzo Salad with Feta

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.
2. Thinly slice the kale into ribbons and shred the Brussels sprouts. Place them in a large mixing bowl. Drizzle a teaspoon of olive oil over the greens and massage them with your hands for 60 seconds until they become dark green and tender.
3. Combine the balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a mason jar. Slowly pour in the olive oil while shaking vigorously or whisking until the mixture is thick and mahogany-colored.
4. Add the cooled orzo to the bowl with the greens. Toss in the diced apples, pomegranate seeds, and toasted nuts. Pour the balsamic vinaigrette over the mixture and toss until every grain of pasta is coated.
5. Gently fold in the feta and Manchego last to keep the cheese from breaking down.