For The Salad For The Dressing

1. Detach kale leaves from their stalks. To do this: hold the bottom of the stalk with one hand, then place your other hand above that hand, creating a ring around the stalk. Run your hand up the stalk, gently sliding leaves off of the stalk.
2. Rub the leaves between your hands until they're softened. Chop them into bite-sized pieces. Add them to a serving bowl or another bowl that's large enough to toss the salad in.
3. Chop the broccoli into bite-sized pieces, resulting in about 1/2 cup. Add it to the kale.
4. Make the dressing by zesting 1/2 teaspoon of lemon zest into a small mixing bowl. Add 1 1/2 teaspoons of lemon juice from that lemon to the zest. Then add 1 tablespoon of maple syrup, 1 tablespoon of olive oil, 2 teaspoons of apple cider vinegar, 1/2 teaspoon of dijon mustard, and salt and pepper according to your preference. Whisk the ingredients together.
5. Pour the dressing over the salad ingredients about 10-15 minutes before eating. Toss the salad. Just before serving, add 1-2 tablespoons of dried cherries and 1-2 tablespoons of chopped, salted cashews.