Bring 2 cups of salted water to a boil, add the dry orzo, and cook until al dente, which typically takes 8-12 minutes. Drain and let it cool completely.

In a large bowl, combine the chopped kale and spinach. Toss them gently to mix.

Add the cooled orzo, pumpkin seeds, marinated olives, and shaved Parmesan to the greens. Stir everything together until well combined.

In a separate bowl, whisk together the olive oil, fresh lemon juice, lemon zest, crushed garlic, honey, Dijon mustard, salt, and pepper until emulsified.

Pour the vinaigrette over the salad mixture and toss thoroughly to combine all the ingredients.

Garnish with extra lemon zest and Parmesan if desired. Enjoy this salad cold, warm, or at room temperature.