Remove ribs from kale by slicing down each side of the rib with a knife. Then, chop kale leaves into bite size pieces and add to a large bowl. Massage kale leaves for one minute - lightly knead and scrunch leaves with clean hands until kale appears slightly darker and more tender. Chop cabbage and add to bowl with kale. Last, add candied pecans, pomegranate arils, red onion, and blue cheese.
In a separate bowl, add olive oil, dijon mustard, maple syrup, orange juice, orange zest, salt, and pepper. Whisk to combine, then pour over salad ingredients and gently toss until evenly coated. Serve immediately.
This recipe will make six side salads, or four larger lunch-sized salads.
Salad is best enjoyed the same day, but will keep for two or more days in the refrigerator as a leftover.
If making ahead, prepare salad and vinaigrette in separate bowls, then toss salad in dressing just before serving.