makes a lot, like 8–10 servings
Cook the rice according to package instructions or use a rice cooker. Cool rice to room temperature.
Rinse the kale in water and dry on a clean towel. Remove stem and slice leaves thinly. Place in a serving bowl, sprinkle with a tablespoon of vinegar (or a spritz of fresh lemon or orange), and massage with your hands to tenderize the leaves.
Toast pecan halves in oven until fragrant, about 8 minutes at 350°F. Transfer to a plate to cool and reserve until serving time.
Add rice, sliced green onions, and cranberries to the kale.
Mix Dijon, vinegar, salt, and pepper in a small bowl or jar then whisk in the olive oil. Drizzle over the rice salad and gently combine. Serve chilled or at room temperature. Top with or pass the toasted pecans, so people can add if they wish.