Pomegranate Salad with Spinach, Kale, Honey Walnuts and Pomegranate Dressing

Step 1: Remove the kale leaves: grab the base of a stalk and run your fist up it to strip off the leaves.

Step 2: Bundle the kale leaves on a chopping board and slice them 0.5 cm / 1/5 inch thick.

Step 3: Put the kale in a bowl, drizzle with olive oil and sprinkle with salt and pepper. Use your hands to scrunch the leaves for 20 seconds, softening them and coating them in oil. Leave to marinate for 30 minutes, until softened.

Step 4: Put the walnuts in a bowl, drizzle with honey and sprinkle with cinnamon and salt. Mix, then spread them on a paper-lined baking tray.

Step 5: Bake at 180°C / 350°F (160°C fan) for 15 minutes, tossing once halfway through. Leave to cool, then use your fingers to break the walnuts into slightly smaller pieces.

Step 6: Put the dressing ingredients in a jar and shake very well, making sure no molasses remains on the bottom. Shaking in a jar brings the dressing together better than whisking.

Step 7: Cut the pomegranate in half. Hold one half cut-side down over a bowl and firmly smack the skin with a wooden spoon so the seeds fall into the bowl.

Step 8: Keep smacking all over the skin until the seeds are out. Pick out any white pith, then use the seeds in the salad. If juice has collected in the bowl, add it to the dressing.

Step 9: If using peaches or nectarines, halve them, remove the stones and cut into 4 mm / 1/6 inch slices.

Step 10: If using grapefruit or oranges, cut away the peel and pith, then segment the fruit.

Step 11: Put the kale and spinach in a large bowl. Drizzle with about 3 tablespoons of dressing and toss well.

Step 12: Transfer half of the kale and spinach to a large serving bowl. Sprinkle with one-third each of the walnuts, crumbled blue cheese, pomegranate seeds, orange segments and cranberries.

Step 13: Top with the remaining kale and spinach, then add the remaining walnuts, blue cheese, pomegranate seeds, orange segments and cranberries. Drizzle with the remaining dressing just before serving.

Step 14: Serve freshly assembled. The kale helps the dressed salad hold up well, and leftovers can still be good the next day.