Preheat the oven to 180 ºC or 350 ºF. Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin chunks on a baking dish, sprinkle with olive oil, salt and black pepper and roast for 20-25 minutes. It should not be too soft.
Meanwhile, remove the ribs from kale leaves using kitchen scissors. Roughly chop kale and transfer to a large bowl. Sprinkle with a pinch of salt. Massage kale for a minute until softened and dark.
Make the pesto dressing: combine kale, basil, garlic, pumpkin seeds, grated hard cheese, olive oil, salt and black pepper and blend until smooth using a food processor or immersion blender. Add water or more oil to adjust the consistency if needed.
Add the dressing to the kale and combine.
Dice Greek feta cheese in small cubes and add to the salad bowl together with cured black olives (pit them if necessary). When the pumpkin is ready, add it to the salad. Sprinkle with pumpkin seeds to serve. Enjoy!
Another way to serve this salad is to distribute kale among 4 plates and top it with feta, pumpkin, olives and pumpkin seeds (see pictures).