Start by washing the kale leaves thoroughly. Remove the thick stems and chop the leaves into bite-sized pieces.

In a bowl, whisk together the Dijon mustard, sea salt, lemon juice, oregano, red wine vinegar, honey, black pepper, and minced garlic. Slowly drizzle in the olive oil while whisking to create a smooth dressing. Set aside.

In a large bowl, combine the chopped kale, broccoli florets, sunflower seeds, feta cheese, julienned carrots, toasted almonds, red onion, cranberries, and parsley.

Pour the dressing over the salad. Toss everything together until all the ingredients are well-coated with the dressing. Allow the salad to sit for a few minutes to let the flavors meld.

You can serve it immediately or refrigerate it for later. If you do refrigerate it, just give it a quick toss before serving.