Place shallot, vinegar, water, salt, sugar in a small pot over high heat. Bring to a simmer for a couple minutes, then set aside and let cool, or refrigerate.
Make Cashew Tahini Dressing. Place water, garlic, vinegar, olive oil, soy sauce and salt in a blender. Blend. Add cashews and blend until very very smooth. It should be thick and smooth.
Scrape blender clean, setting Cashew Tahini aside in a small bowl.
Rinse Blender, then make Cashew Pesto. Place olive oil, garlic, basil, lemon, salt in the blender. Pulse a few times. Then add cashews and continue pulsing until chopped and blended, but not too smooth. Taste for salt, add more if necessary. Set aside, and assemble salads.
In a large mixing bowl, toss power greens lightly with the pesto, using a few tablespoons, to just lightly dress ( you won’t use all). Add some pickled shallots or ½ cup sauerkraut , toss and divide among two large bowls. Top dressed greens with grated beets and avocado slices. Sprinkle with salt and pepper. Drizzle with cashew tahini, more pesto if you like and scatter with pumpkin seeds.
Notes: Salad serves 2 as mains, dressing serves 6.