Rinse quinoa in cold water, toast in saucepan over medium heat for 2-3 minutes, then add water and salt, bring to boil, cover, and cook for 12-13 minutes.

Combine lemon juice, avocado oil, white wine vinegar, minced garlic, salt, and pepper in a mason jar, seal, and shake well or whisk together in a bowl.

Remove tough stems from kale, tear leaves into pieces, wash, dry, drizzle with olive oil, and massage for 1-2 minutes.

Melt unsalted butter in a skillet, add chopped pecans and brown sugar, stir for 5-6 minutes until caramelized, then cool on parchment paper.

In a bowl, combine massaged kale, cooked quinoa, dried cranberries, and any optional extras, tossing to mix.

Drizzle dressing over salad, toss well to coat, and serve immediately or refrigerate for 30 minutes before serving.