Rip the kale leaves to small pieces.
Roast almonds in a hot pan until they get a light brown color. Add 1 teaspoon olive oil, some salt and pepper, mix well and roast for another minute.
While almonds roast, seed the pomegranate and place the arils (seeds) to a bowl - including the beautifully coloured red juice! Add maple syrup, balsamic vinegar, 1 tablespoon olive oil and mix.
Fry the kale leaves quickly on a hot pan in 2 tablespoons olive oil until they are lightly crispy. Add some salt.
Serve the salad immediately: place kale leaves on a plate, sprinkle warm peppered almonds and pomegranate sauce on top.