To make croutons, preheat oven to 400 degrees. Cut cornbread into 1” cubes or desired size. Place on a parchment-lined baking sheet, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss to coat. Bake for 15-25 minutes or until golden brown and slightly crispy. These can be left out to dry out for the rest of the day or can be done days in advance.

When croutons are finished, turn the oven down to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together the oil, sugar, syrup, spices, rosemary and salt.. Drizzle oil mixture over pecans and toss to coat. Sprinkle with additional salt. Bake for 8-10 minutes or until toasted. Can be done the day before.

To make pickled onions, place sliced onions in a bowl and cover with the apple cider vinegar. Let sit for 20 minutes. Can be done the day before and refrigerated. Remove from vinegar before adding to salad.

Prepare the dressing: whisk all the ingredients in a small bowl until emulsified or place all dressing ingredients in a glass jar with a lid and shake until emulsified. Can be made several days in advance.

Strip the kale leaves from the stems and compost or discard the stems. Finely shred the leaves with a sharp knife. Place in a serving bowl.

Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with your hands to soften the leaves. Add the croutons, pecans, pickled onions, and dried cranberries.