To make the vinaigrette, whisk together all the ingredients in a small bowl.
In a large bowl, combine the kale, tomato, apricots, pecans, and red onion slices. Drizzle with about 6 Tbs. vinaigrette and toss to combine, making sure to coat all the salad ingredients. Leftover vinaigrette can be stored in the refrigerator in an airtight container for several days.