In large dry skillet over medium heat, toast the seeds, shaking the pan often until the sunflower seeds are lightly toasted and pumpkin seeds puffed up (3-5 minutes). Add soy sauce and chili flakes and quickly stir until the seeds are coated. Remove from heat. Spread the toasted seeds on a large plate to cool.

Use the julienne cutting blade of a mandoline slicer or the coarse grater disk on a food processor to cut the beetroot into matchsticks (julienne) or to grate it. Alternatively, you can use a sharp kitchen knife to julienne the beet or use the the largest holes on a box grater to grate it.

Transfer to a large serving bowl, drizzle over olive oil and vinegar, and toss to combine.

Peel and core the apples, and cut into matchstick shaped pieces. As you cut the apples, add them to the bowl with the beet and toss to coat with the dressing. This will help avoid oxidation.

Finally, add the cranberries and seeds and toss to combine. Serve and enjoy!