Remove tough ribs from curly kale and chop leaves into bite-sized pieces. Massage kale in a large bowl for about one minute until slightly wilted.

Add chopped cabbage to the bowl and toss lightly to combine with the kale.

Introduce candied pecans and pomegranate arils to the mixture. Add diced red onion and blue cheese if desired, stirring gently.

In a separate bowl, whisk together olive oil, Dijon mustard, maple syrup, zest and juice of the orange, seasoning with salt and pepper to taste.

Pour the vinaigrette over the salad mixture and toss with tongs until well coated.

Transfer to a serving platter or individual bowls and serve immediately, optionally garnishing with extra pomegranate arils.