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Lemony Kale Salad with Pumpkin Seeds and Parmesan


Zest and juice of 1 large lemon
¼ cup olive oil
1 teaspoon Dijon mustard
1-2 teaspoons honey
¼ teaspoon salt
¼ teaspoon pepper

1 cup pumpkin seeds
2 bunches kale
1 cup shredded parmesan cheese


  1. In a small jar, combine all salad dressing ingredients. Put a lid on the jar and shake it vigorously.
  2. In a skillet, toast the pumpkin seeds in a bit of olive oil, stirring often, until lightly browned. Let cool.
  3. Wash and dry the kale. Remove the stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction, so you end up with a pile of nicely chopped greens.
  4. Add the greens to a mixing bowl and give them a couple of squeezes with your hands to soften the texture.
  5. Add the pumpkin seeds and cheese to the greens and toss them to combine.
  6. Add the dressing to the greens and toss again to combine.
  7. Season salad with additional salt and pepper, as needed.