First prepare the vinaigrette- place all ingredients for the vinaigrette (except for the parsley) in the bowl of a small food processor or blender and process until fully combined. Add the parsley to the food processor and pulse a few times, or just until the parsley is finely minced and fully incorporated. Set aside.
In a large salad bowl toss together the chopped kale, shredded Brussels sprouts, carrot and green onion. Pour 2 tablespoons of the prepared vinaigrette onto the salad and, using clean hands, massage the dressing into the salad (you're basically just mixing the dressing in really well since kale is a thicker leafy green).
Into the same bowl as the kale and Brussels sprouts add the grapes, blackberries, red onion, pepitas, and dried cranberries. Gently toss to combine.
Drizzle each salad with remaining vinaigrette and top with sliced avocado and goat cheese, if desired.