Pull the kale leaves off from the tough stems and discard the stems. Chop the kale into small pieces and transfer to a big salad bowl. Sprinkle a small pinch of salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl along with the cranberries and almonds.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing.