Make the vinaigrette by whisking together the ingredients from the olive oil through the vinegar. Add fresh ground pepper to taste, whisking it to incorporate into the dressing. Set aside.
In a large salad bowl, toss the kale leaves with the bell pepper and feta cheese. Add two tablespoons of the dressing, then toss to thoroughly coat the kale leaves.
At this point, you toss more dressing in the salad bowl, or reserve the remainder to pass at the table for people to add additional dressing if they like. Either way, finish the salad by topping it with pumpkin seeds, then serve.