Emerald Kale Salad

This is a Bauman College Recipe that I made in class a couple weeks ago.  It turned out so delicious I decided to make it at home for dinner tonight.  The kale is massaged with olive oil and salt, then mixed with wild rice, pomegranate seeds, diced persimmons, and, in tonight's version, pomegranate molasses vinaigrette.

Photo by my classmate Crystal.  Check her out at Zen-eats.com