• 6 cups loosely packed cups slivered dinosaur kale thick stems removed (about 2 bunches)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 2 15-ounce cans no salt added great northern white beans, drained and rinsed
• 1/4 red onion finely diced
• 3 tablespoons chopped fresh dill

For the dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 2 cloves garlic, finely minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For serving (optional)

• 1/4 cup toasted salted pumpkin seeds