Kale Salad with Oranges, Cranberries, and Maple-Toasted Walnuts

3 oranges, divided
3 T. lemon juice (from 1 lemon)
1 t. sea salt, divided
1/4 t. ground black pepper
1/8 t. ground cinnamon
1/4 c. extra-virgin olive oil
2 bunches Tuscan kale, ribs removed, leaves chopped into bite-size pieces
1 c. dried cranberries
1 c. walnuts, roughly chopped
1 T. maple syrup

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside. Working over a large bowl, finely grate zest of 1 orange. Add 1 T. of its juice (save remainder for another use), lemon juice, 1/2 t. salt, pepper, and cinnamon, and whisk to combine. Whisking constantly, drizzle in oil in a steady stream. Add kale and cranberries, toss to coat, and set aside at room temperature to let soften for 30 minutes.

Meanwhile, in a small bowl, toss walnuts with maple syrup and remaining 1/2 t. salt. Arrange on prepared baking sheet in a single layer, and bake, stirring halfway through, until deep golden brown, about 10 minutes. Set aside to cool.

Using a paring knife, remove peel and pith from oranges, and thinly slice horizontally into circles, discarding any seeds.

To serve, arrange salad on a large platter, scatter oranges on top, and sprinkle with maple walnuts.

Serves 12.

Adapted from O Magazine, Nov. 2015, p. 144.