Place the kale, persimmon, pomegranate, goat cheese and pecans in a large bowl and set aside.
Place the olive oil, vinegar, orange juice, maple syrup, dijon mustard, salt and pepper to taste in a mason jar and seal with the lid. Shake vigorously until emulsified.
Pour the desired amount of dressing over the salad and toss until well coated (you may not need it all). Serve and enjoy!
Notes
Nutrition information includes all of the dressing, though you more than likely won't need it all.
Curly kale may be substituted with dinosaur or baby kale, or the lettuce of your choice.
The curly kale won't wilt, so you can assemble most of it in advance.
Prepped kale may be stored in an air tight container for 2-3 days. For best results, add the dressing and pecans just before serving.
Deseed your pomegranate 2-3 days in advance to make salad prep much faster.
Prepare the dressing up to 5 days in advance. Allow to stand at room temperature for 15-20 minutes until the olive oil liquifies, then shake to emulsify.
Toast pecans on a rimmed baking sheet at 350 degrees for 8-10 minutes or until fragrant.