In a large salad bowl, combine kale or spinach and blueberries. Set aside.
Preheat large skillet over low-medium heat, add pecans and roast for about 3 minutes, or until golden brown. Shake skillet occasionally to avoid burning. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often.
When pecans are done roasting, pour over kale and blueberries.
Toss gently to combine. Add goat cheese and toss a few more times, plate and serve.*