Steam or boil until just tender, cool quickly, and pat dry:
about a pound of green beans, broken into bite-size pieces
about a pound of asparagus, whole
(Yes people, fresh, not canned.)
After the asparagus are cooked, break them into bite sized pieces.
Refrigerate these.

Wash and roughly chop about 1Tbsp of Italian parsley, and refrigerate that, too.

Cut about a cup of cooked whole or sliced beets (not marinated ones) into "fat-matchsticks" (so they are about the same shape as the beans and asparagus). Half a 14 oz can is enough.] Add a little of the dressing (recipe below) to the beets and refrigerate those too...

Shallot Vinagrette: Shake together in a jar:
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1/2 cup extra virgin olive oil
1 Tbsp finely chopped shallot
salt and pepper to taste

When you're ready to eat, toss the vegetables and parsley together with the dressing and then sprinkle on top:
a generous handful (1/4 cup?) of toasted pumpkin seeds

Alternatively, you could leave the green beans and asparagus whole, cut the beets in some other shape, and compose individual salads, pour some dressing on, and sprinkle the nuts on top... You could also add a baby carrot or two for additional color...

And for our undomestic gods and goddesses:
Italian Parsley: Italian Parsley has flat leaves as opposed to the curly-leaf parsley we also use. It's a member of the carrot family and is native to the Mediterranean.
Shallots:
Shallots belong to the lily family. There are more than 500 different types. Shallots are not onions, although they are in the same genus. Generally, shallots produce a reddish brown bulb that adds flavour to many dishes. Sautéed or cooked shallots have a sweeter taste than onions.
Does that help?