Wash the chopped kale well in a colander after chopping it. Drain it well, pat it dry, or use a salad spinner to get as much liquid off as possible.
Whisk together the extra-virgin olive oil (1/4 cup), apple cider vinegar (2 tablespoons), pure maple syrup (2 tablespoons), dijon mustard (1 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon) in the bottom of a large bowl until thick and emulsified, about 30 seconds.
Add the washed and dried kale to the bowl. Use your hands to "massage" the dressing into the kale, until the kale is noticeably softer, for about one minute.
Add the sliced apples, sliced almonds (1/2 cup), crumbled goat cheese (4 oz.- I usually crumble mine using a fork directly into the bowl), and thinly sliced red onion (1/2 cup) to the bowl with the kale. Toss to combine.
I used kale from my garden, which means it had more dirt on it than store-bought. If your kale is a little gritty, I recommend soaking the chopped leaves in a large bowl of water and stir it around to loosen any dirt. Then, use a slotted spoon to transfer the leaves to a colander, and give it a good rinse. Repeat if necessary. The dirt will sink to the bottom of the bowl- this is a great way to wash any gritty greens, leeks, or other notoriously dirty produce.
Goat cheese is easier to crumble when it's cold. I usually use a fork to crumble it directly into the bowl, straight out of the fridge. If it's particularly soft, you can stick it in the freezer for a few minutes to make it more firm.
I like a sweet apple with this- I used fuji, but any kind of apple will do. It's also great diced, rather than sliced.
To make this vegan/paleo compliant, omit the goat cheese.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.