Sweet and Tangy Winter Salad

I have a serious love for good salads. Typically when I plan our menu for the week, one of the meal spots is filled with a variation on "salad and bread," and thankfully, Adam is one of those lovely individuals who believes that salad can be a main dish, so I take full advantage of that and make them often (It helps when I have a delicious loaf of homemade bread, or tasty muffins to accompany it). I have a few salads that I make regularly because they are easy and we love them, but this one was new for us.  I have made salads similar to this before, but this one was the best variation that I have made.  Quite quick, very delicious and extremely easy!

Sweet and Tangy Winter Salad:
Adapted from Oh She Glows and A Hint of Honey
makes 4 medium servings

Salad: 
1 bunch of curly kale
1/4 tsp olive oil
1/2 pear, diced
1/4 cup dried cranberries
2 oz shredded parmesan cheese
1/8 cup pepitas (raw pumpkin seeds)

Dressing:
2 Tbs olive oil
1 Tbs apple cider vinegar
1 Tbs balsamic vinegar
1 tsp real maple syrup
1 tsp Dijon mustard
1/2 tsp minced garlic
1/4 tsp salt
a pinch of black pepper

Wash the kale, remove the stems from the leaves and discard the stems. Chop the leaves into thin ribbons, and place in a large bowl. Pour 1/4 tsp olive oil over the kale and gently massage kale with your hands, rubbing the oil into the leaves until the leaves are softened and turning bright green (if you feel like that is not enough oil, pour a little more over it, but be sparing, because you don't want your kale to get soggy). Add pear, cranberries, parmesan and pepitas and toss.

In a jar, combine dressing ingredients and shake to combine.  Pour over salad and enjoy!  It will keep for a day or two in the fridge, particularly if you keep the dressing separate, and pour on the salad when you serve it.