Ingredients

• 1/4 cup olive oil
• 3 tbsp white wine vinegar
• 2 tsp pomegranate molasses
• Salt and freshly ground pepper
• 4 cups green kale, finely chopped
• 4 cups shredded red cabbage
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 6 figs, quartered
• 1/2 cup pomegranate arils
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pistachios

Preparation

In a small bowl, whisk together the olive oil, white wine vinegar, pomegranate molasses, salt, and pepper.
In a large bowl, combine the kale, red cabbage, parsley, mint, and half of the dressing. Toss well.
Arrange the salad on a serving dish and top it with the figs, pomegranate arils, feta cheese, pistachios, and the remaining dressing.
Serve immediately or store in the refrigerator for up to 3 days.