Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Bake the walnuts for 5-8 minutes, until toasted and fragrant. They burn easily so watch them.

Combine the Brussels sprouts and kale in a large bowl. Make the dressing by whisking all the ingredients together. Pour the dressing over the kale and Brussels sprouts. Add the walnuts, cranberries and the cheese and toss well. Let the salad sit at room temperature for about 30 minutes or for a few hours in the refrigerator. This allows the flavor to mellow and come together. Season to taste and add a generous squeeze of fresh lemon juice. Serve at room temperature.