• 4 cups finely chopped / shredded Tuscan kale, in the food processor (about 2 bunches of Tuscan kale)
• 1 1/2 cups finely chopped / shredded purple cabbage
• 1/2 cup crumbled Feta cheese
• 1/2 cup finely chopped green olives
• 1/2 cup finely chopped pickled onion (make a half-batch of our pickled onion recipe!)
• 1/2 cup pomegranate arils
• 1/2 cup chopped walnuts

For the dressing

• 1/3 cup olive oil
• 1/2 tbsp dried oregano
• 1 1/2 tsp salt
• 1/4 tsp pepper
• juice of one lemon (about 3 tbsp)
• 1 tbsp red wine vinegar
• 2 small garlic cloves, pressed