Boil the water and add the broth.
Add the bulgur and let it cook for low heat for 10-15 minutes.
Rinse, dry and then massage the kale leaves with rapeseed oil and salt.
Slice thin pieces or use a mandolin for the polka beets and apple.
Stir together all ingredients for the dressing in a bowl
Roast the pumpkin seeds in a pan.
Assemble the salad and enjoy!