Kale salad with pomegranate seeds and walnuts

Ingredients for 4 servings:

• 500 g kale
• 2 onions, red
• 50 g walnut kernels
• 4 tbsp pomegranate seeds
• 1 tbsp salt
• 1 tbsp honey
• 1 tbsp balsamic vinegar, lighter
• 1 tbsp mustard
• pepper, black
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

simply

Tear the kale into bite-sized pieces, toss with the salt, and refrigerate for about 20 minutes. Meanwhile, peel the onion, halve it, and slice it into thin strips. Roughly chop the walnuts and roast them in a dry pan. Combine olive oil, salt, pepper, honey, mustard, and vinegar to make a marinade. Drain the kale in a colander and toss with the marinade, pomegranate seeds, onion, and toasted walnuts.