In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.

Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.

Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.

Whisk dressing again then pour over salad. Toss well to evenly coat.

Serve within a few hours for best results.