1 handful chopped or slivered almonds (roasted or raw) (optional)
pinch of salt & pepper
1/2 tsp salt
Optional: slivers of candied ginger to taste (I don’t like it, but it’s in the original salad)
Mix all of the ingredients except for the cranberries and seeds together in bowl with a whisk until well combined. Pour on top of kale and mix well until all leaves coated. Sprinkle on the cranberries, almonds and pepitas. Let salad sit for at least 1 hour in the fridge so that kale softens up a bit. Best if eaten the next day!