1 bunch green kale, stems removed from leaves and leaves torn
1/3 cup pomegranate seeds
1/3 cup toasted cashews 
1/4 red onion, peeled and very finely sliced  

Vinaigrette
4 Tbsp olive oil
4 Tbsp grape seed oil or organic canola oil
4 Tbsp rice wine vinegar 
2 Tbsp honey
¼ tsp chili flakes (optional)

Method

1.     Whisk vinaigrette ingredients together in a medium sized bowl. Add sliced red onions and let sit for 15-20 minutes.

2.     Toss kale with 2/3 of the cashews and pomegranates, reserving the last 1/3 for garnishing on top, just before serving.

3.     30-40 minutes before serving, toss the salad in half the vinaigrette. Just before serving, taste the salad, and add extra vinaigrette, if needed for desired amount of flavour. Top with remainder of nuts and pomegranate seeds and enjoy!

Say-She-Ate Cooking Tips

4.      I know this sounds different from what you are likely used to, but here is a little restaurant tip. Toss the salad with your hands. This helps massage the dressing into the kale leaves and is really the trick to this salad becoming so delicious. Kale needs to marinate in the vinaigrette, which will soften it just enough that you can crunch through it. Your diners will be amazed! If you can’t get pomegranate, this salad works wonderfully with dried cranberries too.

Serves 4