- 1 large bunch green, curly leaf (dino) kale, leaves removed from stalks, chopped
- Pinch of sea salt
- 1/2-cup toasted pecans, roughly chopped
- 1/2-cup pomegranate seeds
- 1/4-cup diced red onion
- 1 tart apple (red or green), cored, sliced thinly and cut into bite-sized pieces
- 2 TBSP extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
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