For the Bulgur:

• 1 cup bulgur wheat or quinoa

For the Dressing:

• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons orange juice 
• 2 teaspoons honey 
• 2 tablespoons red wine vinegar 
• 1 shallot, minced
• 2 teaspoons Ras El Hanout, ground
• 1 teaspoon Kosher Salt
• 1/3 cup extra-virgin olive or walnut oil

For the Salad:

• 1 bunch Tuscan (lacinato, black or dinosaur) kale, large ribs removed, leaves finely chopped
• Seeds from 1 pomegranate
• 1 apple, cut into 1/2-inch cubes
• 1/4 cup fresh parsley, finely chopped
• 3 tablespoons fresh mint leaves, thinly sliced
• 3 tablespoons fresh basil leaves, thinly sliced
• 1/2 teaspoon fine sea salt 
• Freshly ground Black Tellicherry Peppercorn 

For the Bulgur: Cook the bulgur or quinoa according to package instructions. Set aside to cool. For the Dressing: To make the dressing, whisk together the lemon juice, orange juice, honey, vinegar, shallot, Ras El Hanout and Kosher Salt Diamond Crystal in a small bowl. Slowly whisk in the oil, then set aside. For the Salad: In a large bowl, combine the kale and dressing. Toss together to evenly distribute and coat salad. Add the bulgur, pomegranate seeds, apple, parsley, mint, basil, salt, and pepper and toss again. Let salad sit for about 10 minutes, allowing the flavors to meld. Serve and enjoy!