Wash the kale well, then remove the stems and cut or tear the leaves into bite-sized pieces. Add the kale to a bowl with 1 tablespoon of the olive oil. Massage with your hands for 1 minute so that each piece of kale has had the oil and lemon juice rubbed into it. Leave, covered, in the fridge for 2-4 hours.
200 g kale
Make the candied walnuts: Place the maple syrup, water, and salt into a small non-stick pan and bring to the boil over a high heat. Once it starts to bubble, quickly add the walnuts and stir together so that each walnut is coated in the maple syrup mixture. Bubble on the heat for a couple of minutes until the water has boiled off and the walnut mixture becomes dry and sticky, then immediately empty onto a plate lined with baking paper and leave to cool for a few minutes.
70 g walnuts, 1 tablespoon maple syrup (or date syrup), 1 tablespoon water, Pinch of salt
Prep the rest of the salad ingredients and add to the bowl of kale.
Make the dressing by adding all the ingredients into a jar, putting the lid on, and shaking vigorously (or whisk together in a jug).
3 tablespoon extra virgin olive oil, 1½ tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon white miso paste, 1 teaspoon maple syrup, salt and pepper
When ready to serve, mix the dressing into the salad ingredients (add just enough to your liking then serve the rest on the side or keep in a jar in the fridge to use another day) and scatter the walnuts on top.
Notes
See the full blog post for tips on prepping kale and pomegranate.
Serve as a wonderful side salad or serve as a main course with some fried tempeh strips or roasted chickpeas.