In a 350 degrees F oven, toast the pecans for 5 minutes, then remove and gently shake to redistribute nuts and return to the oven for another 3-4 minutes. Once cool enough to handle, give them a medium chop and set aside.
In a large bowl, add chopped kale, nuts and cranberries. Give your vinaigrette a good whisk and add to the bowl. With your fingers, massage the dressing into the leaves for a few minutes until the leaves start to feel softer.