To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
julietstipeche, Houston’s Director of Education Initiatives, knows how important nutrition literacy is to our children’s well being. Bringing our #VegOut2020 Challenge to your campus is a fun, delicious way to get… https://t.co/8Z6Fw4qCq7