The ideal fall salad! Dark leafy greens, crisp bitter radish and smokey pepitas make this salad a huge crowd pleaser and the perfect “pre-dinner” before the holiday meal.

2 bunches of curly kale
2 watermelon radish, thinly sliced
4 golden beets, peeled and scrubbed

For pepitas:
1 cup of raw pumpkin seeds
1 teaspoon chili powder
1 teaspoon garlic powder
sea salt and pepper

Dressing:
1/4 cup olive oil
4 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 tablespoon maple syrup
Sea salt and pepper

In a bowl, combine spices and pumpkin seeds. Place on a baking sheet and bake at 375 for about 10 minutes or until toasted brown.

Whisk together all dressing ingredients.

Destem kale with your hands and chop or tear into bite-sized pieces. Put the radishes and kale in a large bowl.

Cut beets into bite-sized cubes and steam or boil until tender. Let cool. Add to kale and radishes.  Pour dressing over salad and massage well with hands. Top with toasted pepitas!