Wash and dry vegetables. Remove 2 tablespoons flat-leaf parsley from stems, mince and add to a glass jar. Stir in verjus, olive oil, water and autumn berry preserves. Stir dressing well and season to taste with sea salt and pepper.

Remove 2 cups red Russian kale from stems, thinly slice and add to a large glass bowl. Remove 2 cups red curly kale from stems, thinly slice and add to the bowl. Remove paper skins from shallot, trim ends off of shallot, separate shallot cloves and thinly slice 1/4 cup shallot. Separate shallot slices, add to the bowl and stir kale salad to mix well. Gently fold in autumn berry dressing to kale salad. Stir in raw pumpkin seeds and dried cranberries. Let the salad rest for 10 minutes before serving with a sprinkle of flake finishing salt.