Rinse the kale under cold water, dry thoroughly, chop it into bite-sized pieces, and massage with olive oil until the leaves soften and darken.

Thinly slice the red onion. If the flavor is too strong, soak in cold water for about 10 minutes.

Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl until well combined.

In a large bowl, combine the massaged kale, pomegranate seeds, and sliced red onion. Drizzle the dressing over and toss gently.

Fold in the toasted walnuts just before serving.

Allow the salad to sit for about 15 minutes before serving to meld the flavors.