1-First Step: Prepare the Marinated Kale Begin by removing the leaves from 5 large kale stems, then slice them thinly. Toss with 1 teaspoon extra virgin olive oil, a pinch of salt, and pepper, and scrunch with your hands to massage it in. Let it marinate for 30 minutes to soften the leaves, turning this into a tender base for your kale spinach pomegranate salad.

2-Second Step: Make the Honey Cinnamon Walnuts Next, mix 1 1/2 cups walnuts with 1/4 cup honey, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Spread them on a baking sheet and bake at 350°F (180°C) for 15 minutes, stirring halfway through for even toasting. Once cooled, break into pieces for that perfect crunch in your walnut salad.

3-Third Step: Whip Up the Pomegranate Dressing Shake together 2 tablespoons pomegranate molasses, 1 1/2 tablespoons red wine vinegar, 4 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a jar until well combined. This homemade dressing is what makes your honey dressing stand out, adding that special tang to the whole dish. For more on how this boosts health, check out health benefits of pomegranates.

4-Fourth Step: Extract the Pomegranate Seeds Cut your large fresh pomegranate in half and smack the back over a bowl to release the seeds, then remove any pith for clean arils. If you’re adding optional fruits like 2 blood oranges, peel and segment them now to mix in later, enhancing the fruit salad aspect.

5-Fifth Step: Assemble the Salad Base Lightly dress the marinated kale and 8 cups baby spinach with 3 tablespoons of the dressing, then toss gently to coat. In a large bowl, layer half of the greens, followed by one-third each of the walnuts, 100g crumbled blue cheese, pomegranate seeds, any fruit segments, and 1/2 cup dried cranberries.

6-Sixth Step: Build and Serve Repeat the layers with the remaining ingredients, then drizzle the rest of the dressing just before serving to keep everything fresh. This pomegranate spinach salad serves 8 and is best enjoyed right away, holding up well for up to 2 days thanks to the kale’s sturdiness. For adaptations, consider dietary tweaks in the next section to make it your own.