Step 1

Pickle onions by mixing red wine vinegar, water, and sugar in a small bowl and stirring to dissolve. Add sliced onions and let set in the fridge while prepping the rest of the salad. The liquid should cover the onion, so add a bit more vinegar and/or water if needed.

Step 2

Add kale to a large mixing bowl with 1-2 tsp (amount as original recipe is written // adjust if altering batch size) olive oil and squeeze over reserved grapefruit or orange juice. Use your fingers to massage the kale to break down the bitterness and stiffness.

Step 3

Next add apple, grapefruit or orange segments, and pomegranate or cranberries and set aside.

Step 4

Prepare dressing in a small mixing bowl by whisking vinegar, mustard, sweetener, and salt and pepper. Stream in olive oil while mixing, then taste and adjust seasonings as needed. I added a splash of orange juice to brighten up the flavors, but this is optional.

Step 5

Add pickled onions to the salad, as well as the dressing (or reserve it for serving), toss and serve. Leftovers keep up to a couple of days in the fridge, though best when fresh.