Tear leaves off kale stems. You can save the stems for juicing or blending if you wish. Break leaves into bite-size pieces. Wash and dry thoroughly.
Place kale in a large bowl and drizzle on the oil, lemon and maple syrup. With your hands, 'massage' the dressing into the kale until all leaves are coated (Find out how to massage kale). Sprinkle on sea salt and a touch of cayenne pepper if desired.
While the salad marinates, chop the vegetables. Mix into kale and serve, topped with pomegranate and hemp seeds.