Step 1: Cook the Orzo. Start by bringing a large pot of salted water to a rolling boil. Add the dry orzo and cook according to package instructions, typically around 8–12 minutes, until it's al dente. Drain and rinse under cold water.

Step 2: Prepare the Salad Base. In a large mixing bowl, add chopped kale and spinach. Toss them together gently to combine.

Step 3: Mix in the Toppings. Add the cooled orzo, shaved Parmesan, pumpkin seeds, and sliced marinated olives to the greens. Gently fold everything together.

Step 4: Make the Lemon Vinaigrette. In a small bowl, whisk together olive oil, lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, salt, and pepper.

Step 5: Combine the Salad and Vinaigrette. Pour the vinaigrette over the salad and toss everything together.

Step 6: Serve and Store. Serve immediately or store in an airtight container in the fridge for up to 3-4 days.