Kale, Pomegranate, Apple And Flank Steak Salad

• 1 bunch Baby Kale
• 1 cup Pomegranate seeds
• 1/4 cup Roasted almonds, chopped
• 1 Pink Lady apple, sliced and diced
• 2 cups Trader Joes Island Soyaki sauce
• 1-2 pounds Flank Steak, lean
• 1 Lemon
• 4 tablespoons Spicy mustard
• 1 teaspoon Olive Oil
• 1 teaspoon Balsamic vinegar
• 1 dash Salt
• 2 dashes Pepper

1. Marinate the flank steak for a minimum of 2 hours prior to barbecuing. About 20 minutes before you are ready to barbecue, take the meat out to bring to room temperature. While the barbecue is heating up, prepare your salad.
2. In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
3. Put the meat on the barbecue and cook on medium heat. The meat should take about 15 minutes depending on your barbecue.
4. While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won't get soggy like most lettuce.
5. When the meat is done, take it off the barbecue and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that's it...you have yourself a fresh, hearty salad that will satisfy any audience.

pomegranate seeds, almonds, apple, sauce, flank, lemon, spicy mustard, olive oil, balsamic vinegar, salt, dashes pepper

Taken from food52.com/recipes/26214-kale-pomegranate-apple-and-flank-steak-salad (may not work)