Ingredients:

  • 2 bunches (approx. 8 oz / 225g) Lacinato kale, stems removed and thinly sliced
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (3g) kosher salt
  • ¼ cup (60ml) balsamic vinegar
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15ml) Dijon mustard
  • ⅓ cup (80ml) extra-virgin olive oil
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1.5g) cracked black pepper
  • 1 cup (150g) pomegranate arils (seeds)
  • ½ cup (60g) walnuts, toasted
  • ½ cup (60g) feta cheese, crumbled
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Place the sliced kale in a large mixing bowl. Drizzle with 1 tbsp olive oil, lemon juice, and salt. Using your hands, firmly squeeze and massage the leaves for 2–3 minutes until they shift from matte forest green to a dark, glossy emerald and feel tender.
  2. Combine the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Slowly pour in the ⅓ cup olive oil while shaking vigorously or whisking until the dressing is thick, glossy, and fully emulsified.
  3. Pour the dressing over the massaged kale and toss to coat evenly. Gently fold in the pomegranate arils, toasted walnuts, crumbled feta, and chopped parsley until the feta is slightly marbled with the balsamic glaze.