Candied Walnuts

1. First, preheat the oven to 350 Fahrenheit. Then line a baking sheet with parchment paper and spread walnuts evenly over surface. Drizzle honey over nuts and sprinkle sea salt.
2. Bake the walnuts for 6-10 mins or until honey starts to caramelize and nuts are slightly darker in color. Cool and store in airtight container if not using the same day.

Salad

1. While the walnuts are baking, rinse and dry kale leaves, before roughly chopping and tossing into a large salad bowl.
2. Next, fill a separate, small bowl with water. Slice the pomegranate in half and open the fruit while submerged underwater, picking out the pomegranate arils and letting them fall to the bottom of the bowl. The red and white peel will float, while the fruit will sink, so scoop off the bitter white flesh from the water’s surface when you have finished, and drain the water to keep the fruit. Pat arils dry. Enjoy this pomegranate process mess free!
3. Scatter the pomegranate, feta and walnuts to the bowl of kale.

Dressing

1. To prepare the dressing, zest and juice the lime into a pint mason jar. Add the honey, balsamic vinegar, extra virgin olive oil, and salt and pepper to taste. Screw on a lid and shake jar well before using (also the jar helps transport dressing well, just keep it upright).
2. Finally, dress salad just before serving and gently toss until incorporated throughout. Enjoy this winter salad for lunch with grilled chicken breast atop, a cup of soup on the side, or all on its own!