Combine shallots and vinegar in a small jar (or bowl). Set aside while you prepare the rest of the salad.
Just before serving, add olive oil, maple syrup, salt, and pepper to shallot mixture. Cover jar, then shake until dressing is well mixed (or whisk together, if using a bowl).
Taste, then season with additional salt and pepper, if desired.
Prepare Salad:
Place walnuts in a small skillet over medium heat. Cook until nuts are fragrant and golden brown, stirring often and watching closely (about 5 minutes).
Transfer nuts to a cutting board, then chop. Set aide.
Place kale in a large bowl, then top with olive oil and salt. Use your hands to massage oil and salt into kale for about 2 to 3 minutes, or until kale is tender and has reduced in size.
Add cranberries, nuts, and about half the dressing to kale. Toss together, adding more dressing, if needed, to coat the salad.
Taste, then season salad with additional salt and pepper, if desired.
Serve salad immediately or refrigerate until ready to eat. Enjoy!
Notes
Any kind of kale (lacinato / dinosaur or curly) will work for this recipe.The salad will serve about 6 to 8 people as a side dish, or about 4 as a light lunch or dinner.Make sure to check out the info before this recipe card for more tips, variations, serving suggestions, and related recipes!