First, quick pickle the carrots. In a small bowl, toss the carrot slices with apple cider vinegar and ¼ teaspoon of salt. Toss to combine and let sit while you prepare the rest of the salad, tossing every so often.

Next, make the dressing. Combine all dressing ingredients in a blender and puree until combined. Season with salt and freshly cracked black pepper to taste.

Place sliced kale in a large bowl. Drizzle with ¼ cup of dressing. Using your hands, massage dressing into the kale to soften. Toss kale with corn, beets, quinoa, pumpkin seeds and pickled carrots (discard vinegar). Add additional dressing before serving.