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Whisk the tahini, cider, lemon juice, 2 tablespoons of water, salt, and black pepper together in a medium sized bowl, until the tahini emulsifies completely. If the dressing is too thick for your liking, whisk in water in 1 tablespoon increments, until it reaches your desired consistency.
Add the chopped kale to a large bowl. Pour the dressing (or as much of it as you’d like) over the kale, then massage until the kale becomes tender, about 1 to 2 minutes.
once the kale is tender, add in the cranberries, pecans, and sliced shallot. Mix until well-combined, then season with additional salt and pepper to taste, if necessary.
Divide the salad onto serving plates and serve as desired; leftovers will keep in the fridge for up to 3 days.