Preheat the oven to 350 degrees to toast your pistachios! Spread out the nuts in a single layer on a lined cookie sheet. Place in the middle rack of the oven and toast for 10 to 15 minutes stirring halfway through.
While the nuts are toasting, wash kale, and remove the ribs leaving just the leafy greens. Chop kale and gently massage the leafy greens pressing with your finger tips for about 3-4 minutes.
Remove seeds from pomegranate and press 1 cup of seeds thru a mesh sieve to get approximately 4 tablespoons of juice. Reserve 1/2 cup seeds for the salad (you may have extra seeds depending on the size of your pomegranates).
Whisk together pomegranate juice, olive oil, balsamic vinegar, honey, and dijon mustard. Taste dressing. Add in salt and pepper as needed. Toss dressing with salad and top with crumbled feta cheese and toasted nuts.