Toast the walnuts in a large skillet over medium heat, stirring often, for 3–5 minutes until golden and fragrant. Remove from heat and set aside.

In the same skillet, warm the olive oil over medium heat. Add the kale and cook for 2–3 minutes until just wilted.

Stir in maple syrup, apple cider vinegar, and salt. Cook for 1 more minute.

Remove from heat and toss with pomegranate seeds and walnuts.

Serve warm or at room temperature.