Massage the kale with a pinch of salt and a drizzle of olive oil for 1-2 minutes before adding other ingredients to break down the tough fibers and make it more tender and flavorful.

Lightly toast the sliced almonds in a dry skillet for 2-3 minutes before adding to the salad to unlock their natural oils and intensify their nutty flavor and crunch.

Whisk the Dijon mustard with lemon juice and balsamic vinegar before slowly drizzling in the olive oil to create a creamy, cohesive vinaigrette that clings better to the leaves.

Store the crumbled goat cheese in the refrigerator until just before serving, then sprinkle it over the warm (or room temperature) salad so it stays creamy rather than melting into the dressing.

Store the kale, fruits, almonds, and cheese in separate containers with the dressing on the side for up to 3 days—assemble only when ready to eat to prevent wilting and maintain optimal texture.