First, make the dressing. In a small saucepan, sauté the cherries over medium heat until they become soft, about 5 minutes. Whisk in the remaining dressing ingredients and bring to a boil. Simmer for about 5-10 minutes. Transfer the dressing to a blender and blend until smooth. Place in the fridge to cool while you make the granola and salad.
Next, make the granola. In a large bowl, add the almonds, oats, sunflower seeds, and avocado oil and toss to combine. Heat a large skillet over medium heat.
Add the sugar to the skillet and melt the sugar. Once it starts to melt, immediately add the granola and coat the granola in the sugar. Allow the granola to cook for a few minutes, until the oats start to brown, then pour back into the bowl to cool.
Add the kale to a large bowl and add avocado oil, lemon juice, and salt, and massage the kale with your hands until the leaves start to soften. Add the red cabbage, shredded/diced Brussels sprouts, and microgreens to the bowl and toss to combine.
Right before serving, toss in the cherries and granola and serve with dressing on the side.
To travel with this salad, carry the salad in a large bowl with a lid, the dressing in a covered jar, and the cherries and granola in separate covered containers.