Let the kale soak until the water has cooled, around 30 minutes
While that's happening, blend all of the ingredients for the dressing until thick and consistent
Drain the water from the kale, and add the dressing onto the kale
Add your toppings and enjoy!
To roast the garlic, preheat the oven to 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head. Cover with the aluminum and bake for 25-30 minutes, or until the garlic is tender. Allow to cool, & remove the garlic cloves from their skins.
You can leave any leftovers covered in an airtight container in the refrigerator for up to 5 days. The longer it sits, the softer the kale will get!