To prepare the dressing, combine the lemon juice, mustard, honey, garlic powder and pepper in a blender. Once those ingredients are blended, slowly stream in the olive oil until emulsified. You will only need about 3-4 tablespoons for the salad. Store the rest in a mason jar in the fridge for up to three days.
Heat a small skillet over medium heat. Add the almonds to the skillet, and toss until slightly toasted. This takes just a few minutes. Allow to cool when done.
Place baby kale in a large bowl. Add the dates, almonds and drizzle with 3-4 Tablespoons of dressing. Toss until kale is coated.
Top salad with parmesan and sprinkle with hemp seeds. Serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/hemp-kale-salad-with-lemon-vinaigrette-dressing/