Chop the heads of kale and transfer the chopped leaves to a large mixing bowl. Fill with water and 2 to 3 tablespoons cider vinegar (if you have it! Not mandatory). Allow the kale to sit in its little bath while you prepare the rest of the recipe.

Preheat the oven to 400 degrees F and chop the sweet potato. Transfer the chopped sweet potato to a baking sheet, drizzle with avocado oil, and sprinkle with sea salt. Use your hands to toss everything together until the sweet potato chunks are well-coated with oil. Bake on the center rack of the preheated oven 25 to 30 minutes (until golden-brown and cooked through), turning once after 15 minutes.

Prepare the quinoa (if you don’t already have some cooked up). Simply follow the package instructions. You’ll need 1 to 2 cups of cooked quinoa, depending on how much you’d like to add to the salad. I recommend cooking 1 cup of dry quinoa, use what you like, and save the rest for later!

Whip up the honey mustard dressing! To do so, add all ingredients to a small blender (I use my magic bullet) and blend until smooth. Taste the dressing for flavor and add more sea salt, lemon juice, or mustard to taste.

Drain the kale and use a salad spinner to get out any excess liquid.

Transfer the kale to a large bowl. Drizzle 1 to 2 tablespoons of lemon juice over the kale and use your hands to massage it in. This will help break down the fibers of the leaves and make them easier to digest.

Add the cooked quinoa, sweet potato, and hemp seeds. Toss the salad with desired amount of honey mustard dressing and serve!