In a measuring cup or a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, pure maple syrup and salt. Set aside.

Using your hands, rip the kale leaves off of the stems in bite size pieces. Place them in a strainer for rinsing. Rinse well then thoroughly dry and transfer to a large bowl.

Pour the dressing over the top of the kale then use your hands to massage it into the leaves. Be sure to take your time and massage it for at least one minute. This helps break down the kale so that it won't be as bitter or rough to eat.

Next, cut the fennel. Start by trimming off the stems. Cut the bulb in half then slice a v-shape into the inner part to remove the core. Place the bulb half, cut side down, on a cutting surface. Using a sharp knife, slice the bulb lengthwise into thin strips.

Peel the orange, slice into round segments then cut each segment in half. If using apple, simple remove the core and dice into bite-size pieces. Add the orange, fennel, cranberries and pumpkin seeds to the bowl with the kale. Toss to combine, serve and enjoy!