INGREDIENTS
2 tbsp
pumpkin seeds pepitas
1 head
use bagged florets as a shortcut
1 1/2 tbsp
olive oil
1 tsp
granulated garlic
1/2 tsp
sea salt
1/2 tsp
ground pepper
1 large
bundle of lacinato kale
1 small
fennel bulb
2 media
roasted beets or
4 oz
feta cheese optional
3 tbsp
extra virgin olive oil
1 tbsp
red wine vinegar
1 serving
salt and pepper