Kale, Broccoli, Blueberry & Honeyed Walnut Salad

This recipe did not originally have kale in it, but I thought it would be a nice addition and beef up the salad a little.  The kale simply adds more dimension and nutrition.

For the Salad:
1 bunch kale, chopped up
2 crowns broccoli, chopped into florets (7 cups)
¼ red onion, thinly sliced
10 ounces fresh blueberries
1 cup dried cranberries
1 cup plain whole milk yogurt (you can skip the yogurt to make this dairy free)
Zest of 1 lemon
4 tablespoons fresh lemon juice or about 1 lemon
4 tablespoons honey or more if desired
2 teaspoons kosher salt or more if desired

Toss all together and let sit about 1 hour in the refrigerator.  Meanwhile, toast the walnuts.

For the Honey-Toasted Walnuts:
1 cup raw walnut halves
4 teaspoons olive oil
3 tablespoons honey (or maple syrup?!)
½ teaspoon kosher salt

Coat the walnuts first with the oil and then the honey.  Toast at 350 degrees 7-10 minutes.  Be sure to set the timer!  It is so easy to burn nuts!  Toss in Salad.