Peel and dice the sweet potatoes then place in a large bowl. Add the olive oil, honey, sea salt, and freshly cracked pepper, to taste. Toss well to coat evenly.
Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30 minutes, stirring halfway through bake time. Remove from oven and set aside to cool completely.
Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.
Next, cook the tri-colored quinoa, per instructions. Set aside to cool completely.
When ready to serve the salad, combine the finely chopped kale, cauliflower, cooled sweet potatoes, chickpeas, farro, quinoa, apple slices, radish slices, dried cranberries, toasted pumpkin seeds, and walnuts together in a large serving bowl.
Drizzle the top with some well-whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.