candied pepitas

1. Combine sugar and water in a non-stick skillet. Bring to a boil over medium heat.
2. Add pepitas and cook, stirring often, until syrup thickens, coats the nuts, and begins to crystallize. Continue to cook and stiri until sugar melts and begins to caramelize, about 3 minutes. Transfer to a parchment paper lined baking sheet and spread it an even layer. Sprinkle with flaky salt and let cool completely.
3. Break up into small pieces and store in an airtight container.

maple orange dressing:

1. Whisk together orange juice, vinegar, maple syrup, ginger, salt, and pepper. Slowly whisk in the olive oil until combined and thick. Taste and add more salt or pepper, if desired.

tuscan kale salad:

1. Cut or tear kale leaves away from thick stems. Stack a few leaves and slice 1/2 inch thick ribbons. Place in the basket of a salad spinner and continue stacking and slicing the remaining kale leaves. 
2. Rinse kale under running water, using your fingers to clean the leaves. Spin dry and transfer to a large serving bowl.
3. Drizzle with a teaspoon of olive oil and a pinch of salt, then use your hands to massage the kale until it darkens and softens, about 2- 3 minutes.
4. Toss softened kale with a few tablespoons of maple orange dressing. Top with clementines, cranberries, goat cheese, and candied pepitas. Drizzle more dressing over top (you may not need all of it) and serve.