Step 1

Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).

Step 2

Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls—literally rub the leaves between your fingers—for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it’s worth it. DO NOT SKIP THIS STEP.) Briefly set aside.

Step 3

Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.

Step 4

Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.

Step 5

Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.