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Grill marinated steaks to your liking. After resting for a few minutes, slice into small, bite-sized pieces.
Add kale & arugula to a large bowl.
In a cast iron skillet with olive oil, sauté chopped brussels sprouts until slightly browned (seasoned with garlic powder, salt & pepper to your liking).
Remove brussels sprouts from skillet and drop in sliced yellow onion. Drizzle in 1-2 tbsp organic maple syrup and add a few sprinkles of salt. Sauté until translucent and caramelized looking (only takes a few minutes).
Slice radishes & avocado. Add to salad bowl along with the brussels sprouts and onion.
Add pecans, pomegranate seeds, and parmesan to bowl.
In a small bowl, whisk together all dressing ingredients.
Drizzle dressing over salad, toss, and serve!