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In a large bowl, mix together the purple cabbage, red bell pepper, red onion, carrots, boiled beet, dill leaves, walnuts, and pumpkin seeds.
In a separate small bowl, whisk the olive oil, lemon juice, minced garlic, balsamic vinegar, maple syrup or honey, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad and gently toss to ensure all ingredients are well combined.
Serve immediately as a refreshing light lunch or side dish.