¼ cup pepitas or sunflower seeks
1 teaspoon plus ⅓ cup extra-virgin olive oil
Freshly ground black pepper
½ small shallot
½ large lemon
1 small garlic clove
2 tablespoons Dijon mustard
1 large bunch kale (about ¾ pound)
6 ounces brussels sprouts
2 ounces Washington Crossing or Parmesan Cheese
1 Cameo or Gold Rush apple
Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool. If you are using pepitas, you can skip this step altogether.
Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.
Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
Grate 2 oz. Parmesan on the small holes of a box grater.
Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.
Whisk remaining ⅓ cup oil into bowl with lemon mixture.
Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.
Add cheese and sunflower seeds and toss lightly to incorporate.
Do Ahead: Dressing, kale mixture, and toasted pepitas can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.