-Preheat your oven to 350 degrees.
-Scoop out and then rinse the seeds from a pumpkin or squash or two.
-Pat the seeds dry.
-Toss together with the following:
1 TBS brown sugar
½ tsp sea salt
1/8 tsp cayenne
1 TBS melted butter
-Toast in one layer in a shallow non-stick baking pan until golden, about 5 minutes, then stir and return to oven for another 5 minutes.
Do ahead: In a medium bowl, combine the following:
½ cup white wine vinegar
½ cup sugar
1 tsp sea salt or kosher salt
-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.
-Add to the bowl and stir to combine, making sure the slices are well coated.
-Let stand at least 30 minutes or refrigerate up to a day before serving.
-Wash 1 bunch of kale and pat off excess water.
-Tear the leaves off of the stems.
-Slice the leaves crosswise into 1/4-inch-wide ribbons.
-In a large bowl, combine the following:
3 TBS extra virgin olive oil
1 tsp lemon juice
1 tsp fresh thyme leaves
Freshly ground black pepper
A pinch of sea salt
-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
-Drain the radishes.
-Toss with the kale or arrange the slices on individual plates and place the kale on top.
-Garnish with ¼ cup pumpkin seeds and serve.