Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium heat. Add the onions and mushrooms and cook for about 10 minutes, stirring occasionally.

Stir in the garlic, rosemary, salt, pepper and secret spice. Cook for 1 minute.

Place the kale in a serving bowl. Add the mushroom mixture, top with pomegranate seeds and toss to combine. 

Combine rest of olive oil, pomegranate juice, balsamic vinegar, salt and black pepper in a small bowl and drizzle over salad. Serve immediately.