This salad has been a long-time coming.  It is  inspired by a salad I bought at the Central Market deli last fall, containing kale, cranberries, almonds, and sometimes candied ginger and pumpkin seeds.  Yes, sometimes they change the ingredients (maybe they too knew the salad was on the verge of perfection, but not quite there).  But the dressing is usually consistent: a delightful orange juice vinaigrette with shallots. What is so great about this salad is that it is not raw kale the way you might imagine: tough, fibrous, stringy.  Also, unlike most fancy fresh green salads, you can make this ahead of time– in fact you can make it, and dress it, and eat it for a couple of days– and it wont…