Combine the blue cheese, red wine vinegar, olive oil, toasted walnuts, and lemon juice in a blender or food processor fitted with an S-blade. Pulse until smooth, thinning with a little water as needed until the dressing reaches the consistency of ranch or classic blue cheese dressing.

In a large bowl, combine the shredded kale, endive or radicchio, dill (if using), and parsley.

Add half of the dressing to the greens and toss well until everything is evenly coated.

Top the salad with the avocado chunks and dried cranberries. Serve immediately with the remaining dressing on the side.