In a large, pretty bowl add the chopped kale.
Add half of the salad dressing and toss well to coat. This will help the kale to tenderize and release some of its bitterness without losing texture. Let it rest while you prepare the quinoa.
Prepare the quinoa according to package instructions. Usually about 10 - 15 minutes. Once cooked, turn it out onto a baking sheet to cool for 5 minutes.
While the quinoa is cooking, add the slivered almonds to a dry, cold, medium-sized skillet. Turn your burner to medium and toast the almonds, stirring frequently so they don’t burn. The process will take about 5 minutes. When they’re golden brown all over, turn off the heat and transfer them to a bowl to cool.
Add the cranberries to the kale; toss to combine.
Add the quinoa and almonds to the kale and cranberries; toss to combine.
Add the remaining salad dressing; toss well combine.
Taste the salad to ensure there is enough dressing to your liking. Add up to 1/4 C additional dressing.