Bring bulgur and water to a boil under a lid in a small saucepan. Let it simmer until all the water is absorbed. Remove the lid and allow the cooked bulgur to cool.
Peel the leaves of the kale stems and rinse thoroughly to remove any sand.
Finely chop the kale and put it in a bowl.
Take out the pomegranate seeds and put them in the bowl.
Toss in the bulgur.
Chop the red onion finely and toss.
Cut the persimmon into small pieces and put in the bowl.
Add coarsely chopped walnuts and cranberries. Toss the salad well.
Whisk all the ingredients for the dressing together in a small bowl. Pour the dressing over the salad when serving.