Ingredients:
¼ cup pepitas
¼ cup sesame seeds
¼ cup sunflower seeds
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt, divided
¼ cup whole-milk plain Greek yogurt
2 tablespoons tahini
1 tablespoon water
1 ½ teaspoons cider vinegar
1 teaspoon lemon juice
10 cups torn stemmed kale leaves (from 2 bunches)
1 ripe pear, thinly sliced
¼ medium red onion, thinly sliced
1 cup fresh mint, divided
½ cup crumbled feta cheese