For the salad base, combine leafy greens, fruit, and nuts into a large bowl. Set aside.
For the dressing, combine red wine vinegar, olive oil, dijon mustard, maple syrup, balsamic vinegar, and salt in a small bowl. Stir until combined. For a thinner dressing, add water to desired consistency.
In another bowl, drizzle half the dressing over the kale and toss until covered. Line a microwave-safe plate with parchment paper. Then, in batches, arrange the kale pieces in a single layer on the plate. Microwave the kale for 3-4 minutes, or until crispy, and repeat with remaining kale.
Top salad base with kale chips, the rest of the dressing (or less, depending on how much dressing you like), and toppings. Toss and enjoy!