Kale Salad with Pomegranate Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 150 g (6 cups) kale (only leaves, no stems, finely chopped)
• 1/2 yellow pepper, cubed
• 2 celery stalks, cut into small cubes
• 1 French shallot, very finely chopped
• 1 large orange, peeled and cut into pieces
• Pomegranate seeds
• 45 ml (3 tbsp) olive oil
• 45 ml (3 tbsp) freshly squeezed orange juice
• 30 ml (2 tbsp) maple syrup
• 15 ml (1 tbsp) balsamic vinegar
• 15 ml (1 tbsp) lime juice, freshly squeezed
• 1 ml (1/4 tsp) ground cinnamon
• 3 pinches ground clove
• 1 ml (1/4 tsp) salt
• Pepper, to taste
• 75 g (3/4 cup) coarsely chopped walnuts, as desired (pecans or Grenoble)
• 30 ml (2 tbsp) maple sugar
• 10 ml (2 tsp) light olive oil
• 1 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground nutmeg
• A pinch of salt