This is a quick and easy salad to put together as the dressing, marinated lentils, marinated cherries, toasted seeds, and kale can all be prepared a day ahead (if you wish the kale to be particularly "perky" then prepare that a few hours ahead on the day you plan to serve the salad). Then the kale can be plated, topped with the marinated lentils and cherries, and left in the fridge for a few hours ... the final touch would be to sprinkle on the feta and seeds just prior to serving.
You will have leftovers of the dressing which will keep in the fridge for a month, and goes beautifully with all leafy greens.
I have tested this recipe with Tuscan Kale (aka Cavolo Nero) and regular kale (aka Curly Kale) and both work well.
In terms of the kale, each bunch I bought weighed roughly 350g, but once I trimmed the leaves off the stalks I had anywhere from 200g to 300g kale. For this recipe you need 200g, so once you have trimmed and washed it, put the excess aside for another time as it keeps well in the fridge for a few days in a sealed container. If you use more than 200g the balance of the dish will be "out", and I want you to love this as much as I do.