Ingredients
½ cup roasted cashew nuts
1 bunch kale, washed and chopped
3 tablespoons chopped red onion
½ cup dried cranberries or dried cherries
1 Honeycrisp apple, sliced
1 pomegranate
Dressing
1/4 cup olive oil
1 ½ tablespoons apple cider vinegar or white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper, to taste
juice of 2 lemons
Instructions
<ol>
<li id="instruction-step-2">Wash and dry kale and pull the leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a pinch of salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color and fragrant.</li>
<li id="instruction-step-3">Add the other ingredients for the salad.</li>
<li id="instruction-step-4">In a bowl, whisk all the dressing ingredients.</li>
<li>Drizzle the dressing and serve.</li>
</ol>
