1.) Separate the kale leaves from the ribs with a knife. Then finely chop the kale leaves (1/2" wide). Wash the kale thoroughly with water.
2.) Dry kale with paper towels or in a salad spinner.
3.) Mix together the salt, pepper, honey and red wine vinegar with a whisk. Then slowly pour in the olive oil and whisk vigorously to mix all the dressing ingredients well.
4.) Place the dried kale along with the dried cranberries, sunflower seeds, and crystallized ginger into a large mixing bowl.
6.) Refrigerate the salad for at least one hour, but it is best to refrigerate overnight.
Calorie Count Divas: ~175-200