1. Strip the kale leaves from the tough stems, chop them into bite sized pieces, rinse well, and spin or pat completely dry.

2. Place the kale in a large mixing bowl, drizzle with a small splash of olive oil and a pinch of salt, and massage with clean hands for 1 to 2 minutes until the leaves darken and soften.

3. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, minced garlic, ground cinnamon, kosher salt, and black pepper until smooth and emulsified.

4. Core the Honeycrisp apples and slice them thinly, tossing the slices with a little extra lemon juice if you are prepping them ahead to prevent browning.

5. Warm a dry skillet over medium heat, add the walnut halves, and toast for 3 to 5 minutes, stirring often, until fragrant and lightly browned, then transfer to a plate to cool.

6. Add the massaged kale to a wide serving bowl, scatter the sliced red onion over the top, and arrange the apple slices in a circular pattern or shingled rows.

7. Sprinkle the crumbled feta, toasted walnuts, pomegranate arils, and dried cranberries evenly over the salad so the toppings are well distributed.

8. Drizzle about half of the vinaigrette over the salad just before serving, toss gently to coat, and add more dressing to taste at the table if desired.