Make your dressing by mixing the dressing ingredients above and whisk vigorously. Make this a day or two ahead of time if you can. (This also tastes great on a spinach salad!) Cook quinoa on the stove top according to package directions. Once done, let cool. Meanwhile, cook your bacon, either on the stove top or in the oven. If you’re cooking it in the oven, bake it at 400 degrees for 18 minutes on the center rack. Use tin foil to help contain the grease mess. Once done, let cool and crumble. In another pan, combine the chopped kale, a sprinkle of salt and the vegetable broth. Cook kale for about 3 minutes until it turns bright green and starts to wilt. Once done, set aside and let cool. Combine quinoa, kale and Ocean Spray® Craisins® Dried Cranberries. Cut your apples into small cubes. Add them to the mix and then add your dressing directly on top of the apples and mix well. Refrigerate mixture until you're ready to top and serve. To make your sugared pecans, add the brown sugar, water and butter to a pan. Whisk constantly in order to keep the sugar from burning and to make sure it mixes well and dissolves in the butter and water mix. Once the sugar is dissolved, add your pecans and continue to stir to ensure that nothing burns. Cook everything together for about 3 minutes. Once done, pour the mix onto parchment paper on a heat-safe surface and make sure all pecans are separated. Let cool and harden. When ready to serve, mix the salad again. Top with crumbled bacon, pecans and additional Ocean Spray® Craisins® Dried Cranberries. Recipe Copyright Rachel Quenzer of The Everyday Mom Life and Sugar Maple Farmhouse.