Start by rinsing the curly kale under cold water to remove any dirt, then pat it dry. Remove the tough ribs and chop the leaves into bite-sized pieces. Place in a mixing bowl.

Gently scrunch and massage the kale for about one minute to soften the fibers and reduce bitterness.

Finely chop your choice of cabbage and add it to the bowl with the massaged kale. Toss in the candied pecans and pomegranate arils. Optionally add diced red onion and blue cheese.

In a separate bowl, whisk together the olive oil, Dijon mustard, maple syrup, and orange juice until well combined. Optionally add orange zest and season with salt and pepper.

Pour the dressing over the salad mixture and toss gently until evenly coated. Serve immediately or let it sit for a moment for flavor melding.