- Wash, dry, and chop kale
- Chop yellow pepper into bite-size squares
- Thinly slice red onion into rings
- In a salad bowl, toss kale, pepper, onion, pomegranate, and all the seeds together, and season with salt and pepper.
- In a mixing bowl, combine 2 tablespoons of Sun-Dried Tomato Spread with 1 tablespoon o White Truffle Balsamic Glaze, slowly add Black Truffle oil in a drizzle while mixing until desired texture.
- Pour dressing over salad, toss, and serve.