Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves.

Slice: bundle the kale leaves on a chopping board, then slice 0.5 cm / ⅕" thick.

Scrunch: Place in bowl, drizzle with olive oil, sprinkle with salt and pepper. Use your hands to scrunch in order to soften leaves and coat everything with the oil. Do this for 20 seconds. Leave for 30 minutes to marinate.

Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper lined baking tray.

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

Place ingredients in a jar and shake very well, being sure that there is no molasses left on the bottom of the jar.

Cut pomegranate in half. Over a bowl, turn cut face downwards, then use a wooden spoon to firmly smack the back of the pomegranate to release the seeds.

Slice fruit (if using): Peaches, nectarines: Halve, remove stone, then cut into 4mm / ⅙" slices. Grapefruit, oranges: Cut off peel and pith, then segment.

Dress greens lightly: Place kale and spinach leaves in a giant bowl. Drizzle with about 3 tablespoons of Dressing then toss very well.

Layer half: Pour half kale/spinach into a large serving bowl. Sprinkle with ⅓ EACH of walnuts, blue cheese (crumbled), pomegranates, orange segments, and cranberries.

Presentation layer: Top with remaining kale & spinach, then remaining walnuts, blue cheese, pomegranates, orange segments and cranberries. Drizzle over remaining dressing just before serving.