Step 1: Add kale and parsley to a large mixing bowl. Add the salt and olive oil. Using your hands, mix the greens with the salt and oil, and then massage to soften up the greens. This takes about 2 minutes; you want the greens to appear wilted. Set the greens aside while you prep the remaining ingredients.
Step 2: Place the pumpkin seeds in a dry sauté pan over medium heat. As the pan heats up, saute the seeds until they start to brown and begin to pop. Stir often to prevent burning. Transfer the pumpkin seeds to a sheet pan and set aside to cool to room temperature. Then prepare the remaining ingredients.
Step 3: Toss all the ingredients together in a large bowl, adding additional dressing, if desired.
*This salad makes a great base for salmon, shrimp or chicken. For a vegetarian option, add 1 cup chickpeas or cooked lentils.