Using a small fry pan, heat on stovetop or gas cooker, pour in the coconut oil, then pepita seeds. Lightly pan fry for 2-3 minutes until the seeds appear crisp and slightly browner. Place in a bowl to cool while chopping and prepping the remaining salad items.
On a chopping board, commence slicing and chopping the other ingredients and placing into a larger salad bowl for mixing.
Place cooled pepita seeds, top with sauerkraut and add salt and pepper to taste.
Divide the salad into smaller containers if using for leftovers and store in the fridge.