3tablespoonsoil(walnut, olive, grapeseed, or avocado)
3tablespoonspure maple syrup
¼teaspooncinnamonplus a pinch
Pinchkosher or fine sea salt
For the cranberry walnut clusters:
Wash the kale and tear the leaves from the stem into medium-sized pieces. Place in a large bowl and set aside.
In a small saucepan over medium heat, whisk all the dressing ingredients together and heat until simmering but not boiling. Whisk often.
In a medium skillet, melt the sugar with the cinnamon over medium heat, watching carefully to avoid burning. Once the sugar starts to liquify, add the cranberries and walnuts, remove from heat, and stir to coat with the sugar.
Pour the dressing over the kale and, once cool enough to touch, use your hands to massage the kale with the dressing until the leaves turn soft and are a dark green hue (about 3-5 minutes).
Top the salad with the apples and cranberry walnut clusters.