While you're preparing the salad components, you'll also make the dressing so it can sit and meld. Start by removing the stems from the kale and chopping the leaves into 1/2-inch ribbons—this helps them soften slightly and makes them easier to eat. Roughly chop the spinach. Measure out the olives and pumpkin seeds, and grate the parmesan fresh (it will meld better into the warm salad). For the vinaigrette, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey, and Dijon mustard in a small bowl. The mustard acts as an emulsifier to keep the dressing from separating. Season lightly with salt and pepper, then set aside.

Bring a pot of salted water to a boil and add the orzo. Cook for 8-12 minutes until just al dente—you want it tender but with a slight bite, not mushy. Drain well and spread the orzo on a plate or shallow bowl to cool for about 10 minutes. This stops the cooking process and prevents it from becoming gluey when you toss it with the warm dressing.

Transfer the cooled orzo to a large serving bowl and add the chopped kale, spinach, pumpkin seeds, olives, and freshly grated parmesan. Pour the vinaigrette over the salad and toss everything together until well coated. The warm orzo will help soften the raw kale slightly while the dressing coats every component evenly. Taste the salad and adjust seasoning with additional salt and pepper as needed.

Divide the salad among serving bowls or plates. Top each portion with an extra sprinkle of pumpkin seeds and grated parmesan for texture and richness. I find that adding a few extra seeds right before serving keeps them crunchy rather than absorbing moisture from the dressing.