For the salad:
6 cups shredded kale
1 cup cooked quinoa
¾ cup cooked chickpeas
¾ cup fresh blueberries
1 cup clementine segments (about 2 Cuties® clementines)
¼ cup sliced almonds
⅓ cup goat cheese, crumbled
For the dressing:
1 small shallot, finely minced
1½ teaspoons Dijon mustard
3 tablespoons fresh lemon juice
2 tablespoons fresh clementine juice
¼ teaspoon lemon zest
¼ cup white wine vinegar
¾ cup olive oil
salt and pepper to taste