Rinse off your kale leaves and trim out the wilted parts.
Cut off the dark green soft leave parts from the hard stalks. Discard the hard parts.
Cut the leaves into strips or chop it to your liking. Place leaves in a large mixing bowl.
Prepare the dressing. Combine lemon juice with salt and black pepper first, then add the olive oil and mix it up again.
Pour dressing over kale leaves. Massage dressing into leaves to soften them. I do that for about 3-5 mins.
I recommend that you allow the kale to marinate with the dressing for about 1 day. The kale will taste better (not bitter) and it will get softer. Place it in an airtight container with a lid in your fridge to cool.
Rinse cranberries and cut them into half or quarter.
Chop or cut walnuts into rough pieces.
Decide if you want to mix cranberries and walnuts into the kale salad or if you want to use them as a topping.
Place kale salad in serving dishes and serve up.
Use fresh young kale leaves
I recommend using fresh cranberries but you can use dried cranberries too.
You may switch the dressing in the recipe with another dressing such as a mustard vinaigrette or a honey mustard dressing.