It's Halloween tomorrow - in case you forgot. I've had little chance to forget as Finn has been counting down the days since the first day of school. And it's here...finally! It's been a busy Sunday of costume planning, trick-or-treat route mapping and pumpkin carving. 
Oh, and making something nutritious before the sugar on-slaught begins. Of course the boys wouldn't eat it - not shocking at all! But for this mama who likes to sneak a miniature chocolate bar, or two, or three, out of the boys' Halloween bags, this salad hits the spot! Happy Halloween everyone!
Carrot Salad
4 carrots grated
Sliced red onion - about 1/4 onion, or to taste
1/4 C roasted pumpkin seeds
3-4 leaves of kale shredded
Dressing
1/3 C olive oil
1/4 C balsamic vinegar
1 tbsp honey
1 tbsp Dijon mustard
1 clove garlic
1 tsp grated fresh ginger
1 tsp sea vegetable flakes or sea salt
Mix together dressing and toss into salad. Tastes great eaten right away, but even better the next day!
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