SOAK cashews in water, covered, overnight. Pour cashews and liquid into a blender along with lemon juice, Dijon, honey and salt. Season with fresh pepper. Whirl until very smooth. It should measure about 1 1/3 cups.
COVER kale with hot water in a large bowl for at least 1 min. Drain and squeeze kale dry. Return to bowl. Add chickpeas, carrot, apples, avocado, goat cheese, dried cherries and pepitas. Drizzle with cashew dressing. Toss to coat.