Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F.

Peel the pumpkin and then cut in half. Remove the seeds, then cut the pumpkin into 2 centimeter cubes. Toss with some olive oil and place onto a baking sheet lined with parchment. Roast in the oven for 10 – 15 minutes until lightly browned and soft all the way through.

Place the beets onto a baking sheet lined with parchment and wrap in tinfoil. Bake in the oven for 30 – 45 minutes until the beets are soft all the way through. Peel while still warm, then cut into quarters or sixes, depending on the size of the beets.

To prepare the vegetables for the salad, start by removing the vein from each kale leaf. Bunch a couple of leaves together and shred the kale into thin slices with your chef’s knife.

Roughly chop the pumpkin seeds using a chef’s knife or safe chopper.

Cut the pea shoots close to the soil with scissors.

Cut your apple around the core of the apple, and then Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the apple into approximately 1 centimeter cubes.

To make the dressing, add dijon mustard, garlic, maple syrup, red wine vinegar and cinnamon to a blender. Blend for 10 to 15 seconds to ensure it is all well mixed. Continue to blend and slowly add the oil in a thin stream until salad dressing is well mixed together. Season with salt to taste.

In a large bowl, combine shredded kale, pumpkin, apple, goat cheese and pumpkin seeds. Add dressing and toss together.