If your pumpkin seeds (or walnuts) are raw, spread them on a baking sheet and bake in a 400 degree oven for 5-6 minutes.
Cut the apple off the core and peel
Cut the apples into thin slices - like matchsticks
Wash the fennel bulb (Isn't that beautiful?) Fennel is one of my favorite ingredients - mellow, licorice-like in flavor, it's wonderful raw or cooked. You'll find it in the produce section of most large grocery stores. If you can't find it - add a carrot sliced thin - it won't be quite as flavorful but will still be great
Cut the bottom off the bulb and peel off the tough outermost layer. I usually throw the fennel tops (known as fronds) in the freezer and add them when I'm making chicken stock
Slice the fennel bulb very thin. I (carefully!) use a handheld mandoline (I love the OXO. It's a great tool and only about $15.00 from Amazon) If you don't have one, just use a sharp knife
You'll want about 1/4 cup of thin slices for the salad. If you have extra, store it in the fridge. You can sauté it with onions for a soup or sauce or add it raw to a green salad.
Add the fennel slices and the apple slices to the kale mixture
Give the dressing a final shake to be sure it's well blended and pour about 1/2 over the salad.
Add the pumpkin seeds, toss and taste. Add more dressing as needed. If you have leftover dressing, store it in the refrigerator - it's great on any green salad.
Pile on a plate and serve. This salad pairs well with everything from grilled steak and pork tenderloin to my Pan Seared Chicken. (see the recipe index)