Add the miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with salt and black pepper.
Finely chop the kale into thin slithers and place in a large bowl, and drizzle over ¾ if the dressing. Using your hands, work the vinaigrette throughout the greens, tossing and massaging for 3 minutes until the kale wilts. The leaves should be glistening with vinaigrette, not swimming in it. Leave this to the side while you make the rest of the salad.
Heat 1 tbsp of oil in a large pan. Season the turkey with salt and pepper and pan roast for 6 minutes each side until cooked through. Leave to the side to cool.
Cut the avocado in chunks and dip in the rest of the dressing. Mix the avocado with the kale.
Remove the pomegranate seeds and mix with the salad. Shred the turkey and mix in with the salad, throw over the flaked almond and freshly chopped mint and serve.