In a medium saucepan, bring the vegetable stock to a boil. Add the millet, return to a boil, then reduce heat to a simmer and cook the millet, covered, for 15-20 minutes or until liquid is absorbed. Stir with a fork to fluff up and set aside.

Remove the thick stalks from the kale and chop the leaves finely. Place the kale leaves in a large salad bowl along with the figs, cashew pieces, and millet (breaking up any chunks of millet that might have stuck together during the cooking).

In a small container, whisk together the olive oil, lemon juice, fig preserves, and salt and pepper. Pour the dressing over the salad and toss to combine thoroughly.