Kale Salad with Cranberry Vinagrette and Walnuts

1/2 C thinly sliced red onion
1/2 C fresh cranberries
2 oranges, peeled and chopped
1 T red wine vinegar
1 tsp minced ginger
2 tsp honey
3/4 tsp salt
4 T olive oil
2 bunches kale, chopped thinly
1/2 C chopped walnuts

1. Place red onion in a bowl and cover with cold water. Set aside. Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped. Add the vinegar, ginger, honey, salt and oil to berries. Pulse to combine.

2. Place chopped oranges in a salad bowl. Add kale and walnuts. Drain onions and add to bowl. Toss with dressing and let sit for at least 2 hours before serving.