Kale Bacon Salad with Maple Candied Walnuts

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Toss the walnuts and pepitas with maple syrup, and a pinch of cayenne. To the other side of the baking sheet, add the bacon in an even layer. Bake 8-10 minutes, until the bacon is crisping, watch close. Sprinkle with salt. 
2. Meanwhile, toss the salad. In a large salad bowl, combine the kale, arugula, cheese, and cranberries. 
3. To make the vinaigrette. Combine all ingredients in a glass jar. Whisk to combine. 
4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with walnuts and bacon. Serve or keep in the fridge until ready to serve.