Toast the pepitas: Preheat oven to 375°F. Spread 0.5 cups pepitas (raw pumpkin seeds) in a single layer on a parchment-lined baking sheet. Toast for 5–6 minutes

until lightly golden and nutty-smelling. Set aside to cool completely.

Make the vinaigrette: Whisk together 3 tablespoons fresh lemon juice (for dressing), 1 tablespoons honey, 3 tablespoons extra light tasting olive oil (for dressing), and 1 teaspoons cracked black pepper in a small bowl or jar until fully combined. Refrigerate while you prep the rest of the salad.

Massage the kale: Strip 2 bunches green curly kale leaves off the stems and chop into bite-sized pieces. Place in a large bowl, add 1 tablespoons olive oil (for massaging kale) and squeeze 1 lemon, juiced (for massaging kale) over the leaves. Use your hands to firmly massage the kale for about 5 minutes

until leaves soften and shrink.

Prep the fruit: Peel and section 4 clementine oranges (Cuties or Halos), peeled & sectioned, cutting sections in half if too large. De-seed the pomegranate and set 0.5 cups fresh pomegranate arils aside.

Toss the salad: Add 4 clementine oranges (Cuties or Halos), peeled & sectioned and 0.5 cups fresh pomegranate arils to the bowl with the massaged kale. Drizzle desired amount of vinaigrette over the top and toss until evenly coated.

Serve: Spoon into individual bowls and top each with cooled toasted 0.5 cups pepitas (raw pumpkin seeds) right before serving. For a crowd, toss just before serving and add extra orange sections and pomegranate arils on top for presentation.