To make the croutons, preheat the oven to 350°F and line a baking pan with parchment paper.
In a small bowl, stir together the water and flax meal. Set aside to thicken.
In a food processor, pulse the garlic to mince. Add the granola, sunflower seeds, Italian herb mix, olive oil, tamari, and the flax mixture. Process until well combined. You want the mixture to be a little chunky but it should stick together when pressed between your thumb and forefinger.
Use a 1/2‐teaspoon measuring spoon to scoop the crouton mixture onto the prepared pan. Bake for 15 to 20 minutes, until lightly browned and crispy. Allow to cool.
To make the dressing, combine all ingredients in a blender and blend until smooth.
To assemble the salad, combine the kale and dressing in a large bowl and massage the dressing into the kale leaves using clean hands. Top with the granola croutons and serve.