Prepare the kale: Wash the kale leaves thoroughly and pat them completely dry. Hold the stem with one hand and strip the leaves off with the other. Discard the tough stems. Stack the leaves and slice them into thin, ribbon like strips.

Massage the kale: Place all your beautiful kale ribbons into a large bowl. Drizzle about a tablespoon of the olive oil from the dressing ingredients over the leaves. Gently massage the kale with your hands for 2 to 3 minutes until it softens, turns a brighter shade of green, and shrinks in volume.

Toast the pecans: While the kale rests, toast the chopped pecans in a small, dry skillet over medium heat for 3 to 5 minutes until fragrant and lightly browned. Immediately transfer them to a plate to cool.

Whisk the Maple Dijon Dressing: In a small bowl or a glass jar with a lid, combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously or shake until emulsified and creamy.

Assemble the salad: Pour about three quarters of the dressing over your massaged kale and toss well. Let it sit for about 10 minutes to allow the flavors to meld.

Add the finishing touches: Just before serving, add the toasted pecans and dried cranberries to the bowl. If using apple slices, add them now as well. Give it one last gentle toss. Finally, crumble the goat cheese over the top. Serve immediately, or let it sit for a bit—it only gets better.