In small bowl, whisk dressing ingredients together vigorously for about 30 seconds until well incorporated.
In large bowl, toss the greens with about a 1/8th cup of the dressing. the remainder of the dressing is good for several weeks in the fridge.
Top greens with the pumpkin seeds.
*Bitter greens are a category of edible green leafy vegetables. We used spinach and purple shamrock, but feel free to mix and match with ones you like. Here's a short list to help get you started: Arugula, Beet Greens, Broccoli Rabe, Chard, Chicory, Cress, Collard Greens, Dandelion Greens, Endive, Escarole, Frisée, Kale, Mizuna, Mustard Greens, Nettles, Radicchio, Spinach, Turnip Greens, Watercress