In a small bowl, whisk together the lemon juice, olive oil, honey, and garlic. Season to taste with salt and pepper.
Remove the tough stems from the kale. Chop the leaves into bite-sized pieces.
Add the chopped kale to a large salad bowl. Pout the dressing over the kale. Using your hands, massage the dressing into the kale for 2-3 minutes, until the kale softens and begins to wilt.
Top the salad with the quinoa, feta, onion, apple, and pomegranate.
Notes
Prep Ahead Tip: This salad is perfect for making in a mason jar! It will kee for 2-3 days in the refrigerator.