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Ingredients Marinated kale (tenderised for tastiness, Note 1): 5 kale stems (big and leafy, sub baby rocket/arugula but skip marinating) 1 tsp extra virgin olive oil Pinch of salt and pepper Salad: 1 pomegranate , big, juicy (or 1 cup pomegranate arils, Note 2) 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula) 100g/3.5 oz blue cheese , crumbled yourself (Note 3) 1/2 cup dried cranberries (or raisins, craisins) 2 blood oranges , normal oranges, yellow peach, nectarine or grapefruit (optional, for extra colour/juicy/interest) Honey Cinnamon Walnuts: 1 1/2 cup walnuts or pecans 1/4 cup honey (runny, so warm if super thick), or maple syrup 1/2 tsp cinnamon 1/8 tsp salt Pomegranate Dressing: 2 tbsp pomegranate molasses (Note 4) 1 1/2 tbsp red wine vinegar (or white wine vinegar or cider vinegar) 4 tbsp extra virgin olive oil 1/2 tsp each salt and pepper Instructions Marinated Kale: Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves

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