Kale Salad with Quinoa and Cranberries

My inspiration for this recipe is Sprouts Market. The deli department at Sprouts sells a kale salad that I mostly like, but yet is too sweet. After multiple attempts to make my own recipe, here is the final result.

Kale Salad with Quinoa and Cranberries

1 bunch lacinato kale (also referred to as dinosaur kale)
about 1 tablespoon olive oil
1/2 cup toasted sliced almonds
1 cup cooked quinoa
1/2 cup dried cranberries
1 medium to large apple, diced
Juice of two lemons
2 tablespoons olive oil
3 tablespoons honey
black pepper to taste (optional)

If you have not already cooked the quinoa, do that now.
Prepare the kale: rinse thoroughly and remove the stems. Cut or tear into bite-sized pieces. Place kale and a heavy drizzle of olive oil (about one tablespoon, but no need to measure) in a large bowl. Use your bare hands to repeatedly squeeze the oiled kale in your fists. This will soften the kale and make it more pleasant to eat. Repeat this squeezing action for about two minutes. Add to the bowl with kale: almonds, cooked quinoa, cranberries, and diced apple.
In a small bowl, combine juice from two lemons, two tablespoons olive oil, and honey. If the honey is too thick to stir, then warm it in the microwave until it is liquified. Pour this dressing mixture over the kale mixture and toss to combine thoroughly. If desired, add black pepper to taste.
This salad is best eaten within two days, maybe three. It gets a bit mushy after that.