Chop the shallot into long strips.
Mix together the oil, vinegar, and salt.
Submerge the shallots into the oil mixture and let them rest for at least 1 hour.
Meanwhile, wash and chop the kale. Place in a large bowl and add a dash of salt (or a few dashes of lemon juice). Massage the kale until it just starts to wilt.
Add the raspberries and pumpkin seeds to the kale. Add the marinated onions, and as much of the dressing as desired.
Serve as is or carefully mix together, trying not to smush the raspberries, and serve!