Peel the onion, garlic cloves, and ginger.

Rinse the celery stalks, Brussels sprouts, jalapeno, and kale.

Roughly chop up the onion, garlic, ginger and add it to a pan along with the oil. Set the pan on the stovetop with the heat on medium.

Let saute for about 10 minutes until onions are translucent and slightly browning.

While onions, garlic, ginger are sauteing, finely chop the Brussels sprouts, and celery. Also, separate the kale stalks (middle fibrous part of the kale leaves and discard them. Chop up the kale leaves into slivers like the Brussels Sprouts - making sure to set them in separate bundles as they will be added to the hot pan depending on how long they need to cook.

Carefully slice the jalapeno lengthwise. If you do not want this Christmas salad to be spicy, discard as much of the white pith and seeds as you would like to. Then, chop up the jalapeno and set it aside.

Add the Brussels sprouts to the pan with the onion, ginger, and garlic and saute for about 5 minutes.

Then add in the celery and saute for 2 minutes or so.

Add in the jalapeno and stir well.

Add in the kale.

Sprinkle on the za'atar and stir well for about a minute.

Remove from the heat and add in the juice of half a lime. This will help loosen up any tasty brown bits on the pan as well.

Season with salt and pepper to taste and mix well.

Serve warm, tossed with pomegranate arils.