Every bite of this filling, easy-to-prep kale salad is different and interesting given its big jumble of flavors and textures: rich salami, crisp apple, chewy-tart cranberries, sharp-salty pecorino, and toasty walnuts. It’s all tied together by a lemon-walnut vinaigrette that features a nifty hack for walnut oil: Finely grate walnuts with a microplane (they’ll look like a snowy mound on your counting board!) and whisk them into your vinaigrette. Not only do they add body and texture, but their natural oils infuse with the olive oil, essentially creating a walnut oil without the need to buy those pricey, perishable bottles! Other nuts such as pecans, almonds, and hazelnuts can be treated the same way. Like with most kale salads, this one gets better after it sits and can be made up to a full day in advance.

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