For the dressing, whisk together the vinegar, oil, mustard, and syrup and season with salt and pepper to taste and set aside.
Remove the tough stem from the kale and chopped into bite-size pieces.
Add the dressing to the kale and massage into the leaves. Yes, rub that dressing into those leaves. It will cause the kale to infuse with flavor and be easier to digest and softer to chew over time. Refrigerate for 2-8 hours.
Before serving the kale salad, toss with the walnuts, apples, raisins, and cranberries.
Topping Options: Top this salad with any dried or fresh fruit you like. And if you are not vegan, this salad is delicious with chunks of cheddar cheese as well.Apple: Use a sweet, non-mealy apple such as a Honey Crisp, Gala, Golden Delicious, or Fuji apple. Storage: Store the marinated kale in the refrigerator for up to 3 days in an airtight container. For best results, do not add the apples and nuts until right before serving.