Toast the almonds. Heat the skillet over medium-high heat, add almonds and toast by moving them in the skillet or tossing them in the pan for 2-3 minutes. Remove from the skillet to cool.
Prep the kale. Wash, pat dry, remove large stems, using hands torn into small pieces, or chop using the knife. Place in the salad bowl and massage using both hands till leaves are soft.
Make the dressing. Combine dressing ingredients in the mason jar, close with the top, and shake well till blended. Taste and adjust the flavor if needed before adding to the salad.
Combine. Pour the dressing over the kale salad and mix to combine.
Add toppings: cranberries, almonds, sprinkle with pomegranate seeds.
Massage the kale before adding the dressing. This step is essential; you want your kale to be soft in the salad.Always toast the nuts; it adds to the final flavor. You can toast nuts in the oven or the cast iron skillet.If you are short on time, save time by purchasing already made Vinaigrette dressing.If not serving this salad right away, don't add crunchy topping and dressing right away. Save in separate containers and add right before serving.