Start by washing your kale and romaine thoroughly. Remove the tough center ribs from the kale and chop it into very small, bite-sized pieces. Place the kale in a large mixing bowl and add a tiny drizzle of olive oil and a pinch of salt. Massage the kale with your hands for about two minutes until it becomes soft and dark green. Chop the romaine and add it to the bowl with the kale.
Dice your honeycrisp apple into small, uniform cubes. If you are preparing this in advance, toss the apple pieces in a little lemon juice to prevent browning. Finely dice the red onion so it provides a subtle bite without overpowering the other flavors. Roughly chop your toasted pecans so there are various sizes for texture.
In a small glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk vigorously until the ingredients are fully emulsified. Season with salt and black pepper according to your preference. Give it a quick taste to ensure the balance of sweet and tangy is just right for you.
Add the diced apples, red onion, and half of the pomegranate seeds to the bowl of greens. Pour the dressing over the salad and toss well to ensure every leaf is lightly coated. The massaged kale holds up well to the dressing, making it perfect for holiday buffets where it might sit out for a while.
Just before serving, sprinkle the remaining pomegranate seeds, the toasted pecans, and the crumbled feta cheese over the top. This ensures the toppings stay visible and the pecans remain crunchy. Serve immediately while the fruit is crisp and the greens are fresh.
