Place the finely chopped kale in a large mixing bowl. Drizzle a tiny bit of olive oil over the leaves and use your hands to massage them for about two minutes. This process breaks down the tough fibers, making the kale tender and much easier to eat.
Dice your apple, cucumber, and red onion into uniform, small pieces. Keeping the pieces small ensures that you get a bit of every flavor in every single bite. Toss these into the bowl with the massaged kale.
In a small jar or bowl, combine the olive oil, apple cider vinegar, honey, salt, and pepper. Whisk vigorously or shake the jar until the ingredients are well emulsified and the honey has fully dissolved into the liquid.
Pour the dressing over the kale and vegetable mixture. Toss everything together thoroughly so that every leaf is lightly coated. This can be done a little bit before serving as kale does not wilt as quickly as other greens.
Just before you are ready to serve, fold in the pomegranate arils, toasted walnuts, and crumbled feta cheese. Stir gently one last time to distribute the colors evenly without bruising the fruit.
