1. Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big bowl. Sprinkle a pinch of Kosher salt over the kale and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

2. Prepare the remaining salad ingredients. Chop the apple into small, bite-sized pieces. Use a knife or mandoline to slice the fennel and brussels sprouts as thin as possible. Transfer the apple, fennel and brussels sprouts to the salad bowl. Crumble the goat cheese over the salad. Toss in the cranberries, as well. Add Kosher salt, to taste.

3. Toast the pepitas by putting them on a baking sheet in the toaster oven for just a few minutes. Transfer them to a bowl to cool.

4. Make the dressing by whisking together all of the dressing ingredients until emulsified in a mall bowl.

5. Prepare the salad by adding the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10+ minutes before serving.