Step 1

Preheat the oven to 350°F/176°C. Add the ½ cup (58 g) chopped walnuts, ½ cup (60 g) almonds and ¼ cup (37g) pumpkin seeds to a large baking sheet. Drizzle with the 2 teaspoons olive oil and sprinkle with ½ tsp paprika, ½ tsp cinnamon and ¼s tsp alt. Use your hands to mix the spices into the nuts & seeds. Spread everything out into a single layer.

Step 2

When the oven has fully heated, place the baking sheet in the middle of the oven and toast for about 10-12 minutes until the nuts and seeds are lightly golden.

Step 3

In a small cup or jar combine the vinaigrette ingredients: 1/3 cup (80ml) olive oil, 1 tablespoon honey or maple syrup, 1 tablespoon lemon juice, 2 teaspoon grainy mustard, 1 clove minced garlic and 1/2 teaspoon salt and pepper, each. Whisk together until fully combined.

Step 4

In a large bowl: place the chopped kale in a large salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the salt over the kale. Use your hands to rub the hard kale leaves with your fingers by lightly scrunching big handfuls at a time. After about a minute the leaves will get softer and darker.

Step 5

Add the remaining salad ingredients to the bowl: the toasted nuts and seeds, 1 diced apple and 1 cup (187g) pomegranate seeds. Toss together until mixed well.

Step 6

Pour the vinaigrette over the salad and parmesan cheese (3 tbsp | 15 g) if using. Toss again until everything is well coated in the vinaigrette. Taste the salad and season with freshly grated black pepper and enjoy.