• 4 cups finely chopped / shredded Tuscan kale, in the food processor (about 2 bunches of Tuscan kale)
• 1 ½ cups finely chopped / shredded purple cabbage
• ½ cup crumbled feta cheese
• ½ cup finely chopped green olives
• ½ cup finely chopped pickled onion (make a half-batch of our pickled onion recipe!)
• ½ cup pomegranate arils
• ½ cup chopped walnuts

For the dressing

• ⅓ cup olive oil
• ½ tbsp dried oregano
• 1 ½ tsp salt
• ¼ tsp pepper
• juice of one lemon (about 3 tbsp)
• 1 tbsp red wine vinegar
• 2 small garlic cloves, pressed