1. Cut the artichokes in half and heat up a frying pan on a medium high heat. Sear the artichokes until a golden brown crust forms then set aside to toss into the salad later.

2. In a mixing bowl, combine 1 chopped bunch of kale, sliced small red onion, pomegranate seeds, grilled artichokes and toasted almond flakes.

3. In a different bowl, combine red fig jam, olive oil, lemon juice, dijon mustard, honey, salt and pepper to taste. Whisk until everything is combined.

4. Pour the vinaigrette over the salad and toss with 2 forks to coat the salad well. Garnish with cubes of Colby Jack cheese and red cherry tomatoes. Enjoy!