Kale and Pomegranate Salad

1 large bunch of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced

100g goat cheese, crumbled

1 cup pomegranate seeds (1 large pomegranate)

1/3 cup walnuts, roughly chopped

DRESSING

1/3 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon maple syrup

1 teaspoon dijon mustard

1 teaspoon minced garlic

fresh or dried herbs, optional

Add all dressing ingredients into a blender and blend until combined or add all ingredients to a mason jar and shake to combine. Make it and store in the fridge until ready to prep the full salad.
In a large mixing bowl, combine kale with about 1⁄2 of the dressing and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add pomegranate seeds and goat cheese to the salad bowl (saving a little of each for topping), toss together and season to taste. Add more dressing if needed. Transfer to a serving bowl, sprinkle with nuts, additional pomegranate seeds and goat cheese.