2 bunches lacinato kale, washed, stems removed and finely chopped
1-2 cup cooked quinoa
2 Fuyu persimmons, sliced
1 cup pomegranate seeds plus more for serving
1/2 cup dried cranberries
1 cup candied pecans, roughly chopped
½ cup freshly grated parmesan plus more for serving

Dressing:
½ cup EVOO
2 tbsp. White balsamic vinegar
Juice of 1 lemon
1 tsp. Whole grain mustard
1-2 tbsp. Honey, depending on preference
Salt & pepper to taste