Preheat your oven to 350°F (175°C). Drizzle a splash of olive oil over the roasted almonds in a bowl, then sprinkle with sea salt. Toss the almonds to ensure they are evenly coated. Spread them in a single layer on a baking sheet and roast in the preheated oven for 10–12 minutes, tossing halfway through, until they are golden and fragrant.

While the almonds roast, grab a mason jar and add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, pepper, and garlic powder. Secure the lid tightly and shake vigorously for about 20 seconds until well mixed.

Rinse the curly kale thoroughly under cool water and pat it dry with a clean kitchen towel. Tear the kale leaves into bite-sized pieces, removing any thick stems. In a large bowl, massage the kale with a small drizzle of olive oil for 1-2 minutes, until the leaves soften and become vibrant in color.

In a large serving bowl, combine the massaged kale, finely shredded green cabbage, and roasted almonds. Drizzle your homemade apple dijon vinaigrette over the top and gently toss everything together.