Pre-heat oven to 350 degrees. Line a small baking sheet with parchment paper. Add halved figs, cut side up, to the baking sheet. If desired, add a drop of honey on top of each fig. Bake at 350 degrees for 20 minutes. Set aside to cool.
Add pomegranate juice to a small pan and bring to a boil over medium heat. Lower heat to a simmer and continue to simmer for 15-20 minutes or until reduced by half. Set aside to cool.
Add kale to a large bowl. Drizzle with about 1 tsp of olive oil and massage the kale gently until the olive oil is spread evenly and the kale turns a brighter green, like the kale in the photos. (You shouldn't need to spend more than a couple seconds on any one piece of kale.)
Whisk cooled pomegranate juice together with the remaining vinaigrette ingredients. Set aside.
Assemble salads with kale, chicken, figs, pomegranate arils, goat cheese, pine nuts, and carrots (if desired). Top with vinaigrette before serving.