Winter Salad with Kale and Pomegranate

INGREDIENTS

1/2 cup

pecan halves

1/2

small red onion

10 oz

kale (stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces))

small pomegranate (to yield 1/2 cup seeds)

ounces crumbled feta cheese

2 tbsp

chopped fresh parlsey

3 tbsp

extra virgin olive oil

2 tbsp

apple cider vinegar

1 tbsp

Dijon mustard

2 tsp

honey

1/4 tsp

kosher salt

1/8 tsp

black pepper