Directions:

• 1. Toast the pepitas. Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes. (The pepitas will have a nutty aroma and should be lightly golden once done.) Set them aside to cool completely.

• 2. Make the vinaigrette. Whisk the lemon juice, honey, olive oil and black pepper together in a small bowl or jar. Keep the vinaigrette stored in the refrigerator while you prepare the rest of the salad.

• 3. Massage the kale. Cut the kale leaves off the stems and chop them into bite-size pieces. Add the leaves to a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size (about 5 minutes). (Kale leaves are VERY sturdy so don’t be afraid to really manhandle them – we want to break them down/soften the leaves to make them easier to digest.)

• 4. Prepare the rest of the ingredients. Peel and section the clementine oranges and de-seed the pomegranate. (Sometimes we’ll cut the clementines in half if the sections are too big.)

• 5. Toss. Add the clementines and pomegranate arils to the bowl with your kale and drizzle your desired amount of vinaigrette over the top. Toss until the salad is coated to your liking.

• 6. Serve! Spoon the salad into individual bowls and garnish each bowl with toasted pepitas right before serving.