Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.
CUT CITRUS: Wash the citrus skin and dry. Use a sharp knife to cut and remove the peel. Cut into round slices and set aside.
PREP & ASSEMBLE GREENS: Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large mixing bowl. Drizzle with a little bit of dressing and use your hands to massage until the leaves start to soften and wilt.
Add the baby spinach and cabbage to the bowl. Drizzle with dressing.
DIVIDE: Place all the greens on large serving bowl or divide the salad into bowls. Arrange the citrus on top followed by the pomegranate seeds. Top with nuts, seeds, mint and dill, if using.
Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.