Massaged lacinato kale forms the sturdy, silky base of this salad, softened by hand until it's tender enough to eat raw but still holds up under a bright, tangy dressing. Juicy blueberries and pomegranate arils burst against the greens, while roughly chopped walnuts add crunch and torn mint keeps every bite fresh and cool. The dressing itself is a simple emulsion of olive oil, lemon juice, and Dijon mustard, whisked until glossy and tossed through so every leaf gets coated. It's colorful, texturally interesting, and comes together in one bowl with almost no cook time. This one's an easy, satisfying option to add to a plant-based lineup, whether it's a light lunch or a side that holds its own next to something heartier.
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Place the sliced kale in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1ā2 minutes until the leaves darken, soften, and reduce in volume by about half.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, black pepper, and remaining 1/4 tsp salt until the dressing is smooth and emulsified.
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