Prepare the maple cinnamon candied seed clusters by toasting the sunflower, pumpkin, and hemp seeds and cinnamon in a small nonstick skillet over medium-low heat for 4-5 minutes, or until slightly toasted. Remove seeds from pan to a plate and set aside. Combine maple syrup and olive in the same pan over medium-low heat and stir briefly until the syrup mixture is bubbling. Add the toasted seeds back to the pan and quickly stir until seeds are evenly coated. Transfer to a silicone baking mat or parchment paper. Allow to cool at least ten minutes; the seeds will harden as they cool. Once cool to the touch, break apart into clusters. Set aside (or save in an enclosed container on the counter for up to 24 hours).

To prepare the salad dressing, combine the cranberries, maple syrup, olive oil, and cinnamon in a small nonstick skillet over medium-low heat. Cook, stirring occasionally, for 5-7 minutes, or until cranberries have softened and burst and mixture has thickened. Transfer cranberry mixture to a food processor. Add ¼ cup water and process on high for 60 seconds, or until a smooth, even cranberry dressing has formed. Set aside (or refrigerate in an airtight container up to 24 hours).

Assemble the salad prior to serving. To assemble, place the baby kale greens in a serving bowl or platter, top with apple slices, seed clusters, and drizzle the thick cranberry dressing on top. Serve additional cranberry dressing on the side.