• 1 bunch curly kale about 5-6 cups
• 1 drizzle avocado oil or extra-virgin olive oil
• 1 cup cooked beets chopped, about 8 ounces (pre-packaged or cook your own)
• ⅓ cup crumbled goat cheese
• ¼ cup raw pumpkin seeds also called pepitas
• ¼ cup dried cranberries 50% less sugar or regular
• salt to taste
• black pepper to taste

For the Shallot Orange Vinaigrette

• 3 tablespoons avocado oil or extra-virgin olive oil
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 ½ tablespoons white wine vinegar
• 1 ½ tablespoons finely chopped shallot
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch black pepper