Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice until toasted and fragrant. Remove from the baking sheet and set aside.

Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes. Drain the onion and lightly pat dry.

Slice the pomegranate in half across its 'equator.' Turn one half over an empty bowl, cut side down, and squeeze it gently to loosen the seeds. Use the back of a wooden spoon to knock the seeds into the bowl. Repeat with the second half. Measure out ½ cup of the seeds for the recipe.

In a small bowl or large measuring cup, whisk together all dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper.

Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat and let the salad rest in the refrigerator for 20 minutes if time allows.

Just before serving, sprinkle with toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.