In a large bowl, combine KALE and OLIVE OIL; massage until kale softens.
Add ARUGULA, BEET, ORANGE, GRAPES, POMEGRANATE, and PUMPKIN SEEDS; cover and refrigerate.
For the dressing
In a small bowl, whisk together VINEGAR, DIJON, MAPLE SYRUP, SALT, and PEPPER; slowly drizzle in OLIVE OIL, whisking rapidly to form an emulsion; cover and refrigerate until ready to dress the salad.
Wait to dress the kale salad until you're ready to serve it (to avoid ingredients becoming soggy).
Yield: 8 cupsServing size: 1 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.