1cupshredded green/Napa cabbage or brussels sprouts
2tartcrisp apples, cored and diced (like Gala or Honeycrisp)
1cupcandied pecans or walnuts
4ouncescrumbled goat cheese
½cupred wine vinegar
Place the kale in a large salad bowl. Add 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil and massage gently with your hands to soften.
Add the salad mix, cabbage, carrots, apples and pecans to the bowl and toss to combine.
Mix the dressing ingredients together in a bowl or sealed jar and whisk or shake vigorously or shake together in a lidded glass jar for about a minute. Pour over the salad and toss to coat.
Top with the crumbled goat cheese and pomegranate. Serve immediately.
Make Ahead - Chop all of the ingredients and store separately until ready to serve. Wait until you're ready to put everything together to massage the kale.
Storing leftovers - Unfortunately a mixed salad like this will wilt within a couple of hours. If you think you will have leftovers, I suggest letting everyone add their own dressing so you can store the leftovers without. The kale and napa cabbage can be stored for several days without wilting, even with the dressings, so another option is to omit the spring mix. Store leftover dressing in an airtight container in the fridge for up to 2 weeks.
Dressing can be a personal thing - let everyone add their own. Some like a little, some like a lot.
Nuts are completely optional, especially if there's an allergy. For the same crunch, consider adding sunflower seeds instead.