To prepare the dressing, whisk together the lemon juice, zest, and honey, then slowly drizzle in the olive oil until the dressing begins to thicken. Then, add in the salt, pepper, and cardamom and whisk to combine.
Wash and dry the spinach, then remove the stems from the kale and coarsely chop it and add it to a large bowl. Pour half the dressing over the kale and massage the dressing into it, until the kale starts to soften slightly.
Remove the stems from the bunch of spinach then slice into 1/2 inch pieces and add to the bowl with the kale. Add the parsley to the bowl along with the remaining dressing and toss to combine.
Top the salad with crumbled goat cheese, pomegranate seeds, and marcona almonds and serve!