Put the shredded kale in a very large salad bowl. Add lemon juice and extra-virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.Make the dressing by combining all of the dressing ingredients in a lidded glass jar or canning jar. Shake vigorously for 30 seconds and then pour it over the salad. Mix well.Add the crumbled goat cheese, butternut squash, and pomegranate arils on top. Serve.Notes:• To make the candied pecans, put the pecans in a small skillet with 1 tablespoon pure maple syrup and 1 tablespoon whole grain mustard. Cook on medium-low heat until nuts are toasted and sticky, 5-6 minutes. There shouldn’t be any liquid left in the pan. Add a pinch of salt and remove from the pan to cool before adding them to the salad.• To make roasted butternut squash, put the squash on a small baking sheet. Toss with 1 tablespoon of avocado oil and a pinch or two of sea salt. Roast at 425ºF until browned and soft, about 15–20 minutes.