• Begin by making our candied walnuts (up to 1 week ahead of time) by following the directions in this post. Set aside until ready to make and serve this salad.
  

Make the Balsamic Vinaigrette

• Heat the olive oil in a medium skillet over medium/high heat.
• When the oil is fragrant, add the onion and garlic. Sauté in the olive oil for 1-2 minutes.
• Reduce the heat to low and let the olive oil, garlic, and onion simmer uncovered for 10-15 minutes. After 10-15 minutes, remove from heat and let cool.
• Transfer the olive oil/onion/garlic mixture to a mason jar. Add the remaining ingredients. Close tightly and shake until all ingredients are combined.
  

Assemble the Salad

• Place the raw kale into a large bowl. Drizzle with olive oil and season with salt. Use your hands to massage the kale for 2-3 minutes or until it turns bright green and begins to wilt. 
• Add the sliced apple, fresh thyme, candied walnuts, goat cheese crumbles, and dried cherries. Toss to combine.
• Drizzle on the dressing and toss one more time to combine before serving.