• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. • Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.

• Meanwhile, heat a large dry pan over medium-high heat. Add sunflower seeds and toast, stirring frequently, until fragrant and just beginning to brown, 2-3 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Quarter lemon. Halve and core apple; thinly slice into half-moons.

• In a large bowl, whisk together mustard, 1⁄2 tsp sugar (1 tsp for 4 servings), a large drizzle of olive oil, juice from half the lemon, salt, and pepper until combined. • Add apple and kale mix to bowl with dressing; toss to combine. Set aside to marinate, tossing occasionally.

• Open package of chicken* and drain off any excess liquid. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for sunflower seeds over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Add roasted sweet potato, sunflower seeds, and half the chicken to bowl with salad; toss to combine. • Taste and add more olive oil and lemon juice or season with more salt and pepper if desired.

• Divide salad between bowls; top with remaining chicken and serve with any remaining lemon wedges on the side. Shrimp are fully cooked when internal temperature reaches 145°.