Cut or tear kale leaves away from thick stems. Stack a few leaves and slice ½ inch thick ribbons. Place in the basket of a salad spinner and continue stacking and slicing the remaining kale leaves.
Rinse kale under running water, using your fingers to clean the leaves. Spin dry and transfer to a large serving bowl.
Drizzle with a teaspoon of olive oil and a pinch of salt, then use your hands to massage the kale until it darkens and softens, about 2- 3 minutes.
Toss softened kale with a few tablespoons of maple orange dressing. Top with clementines, cranberries, goat cheese, and candied pepitas. Drizzle more dressing over top (you may not need all of it) and serve.