Place the finely chopped kale in a large salad bowl. Add 1 to 2 tablespoons of lemon juice and 1 tablespoon of olive oil. Using your hands, gently massage the kale for a few minutes until it softens and becomes more tender.

To the massaged kale, add the spring salad mix, shredded cabbage or Brussels sprouts, shredded carrots, diced apples, and candied pecans or walnuts. Toss everything together thoroughly.

In a separate bowl or sealed jar, whisk or shake together the red wine vinegar, Dijon mustard, honey, kosher salt, black pepper, and olive oil vigorously for about one minute until the dressing is well emulsified.

Pour the dressing over the combined salad ingredients and toss gently but thoroughly to ensure every element is coated with the dressing.

Sprinkle the crumbled goat cheese and pomegranate arils over the top of the dressed salad. Serve immediately.