Strip kale leaves from thick stems and tear into bite-sized pieces. Place in a large mixing bowl, drizzle 1 tablespoon olive oil, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Massage the kale with your hands for 2–3 minutes until leaves soften and darken. Set aside.

Prepare the carrots

Trim and halve the baby carrots lengthwise (or slice thin on a bias). Add to the massaged kale and toss to combine so carrots begin to mingle with lemon seasoning.

Toasted pumpkin seeds

Heat a small skillet over medium heat. Add 1 teaspoon olive oil and 1/2 cup raw pumpkin seeds. Toast, stirring frequently, until seeds become fragrant and begin to brown lightly, about 3–4 minutes. Sprinkle with 1/4 teaspoon salt while still warm. Transfer to a plate to cool.

Parmesan breadcrumbs

In the same skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 clove minced garlic and cook 15–20 seconds until fragrant. Add 1/2 cup panko breadcrumbs and cook, stirring, until breadcrumbs are golden and crisp, about 3–4 minutes. Remove from heat and stir in 1/4 cup finely grated Parmesan and 1/8 teaspoon black pepper. Let cool slightly; the mixture will crisp further.

Lemon vinaigrette

Whisk together 3 tablespoons fresh lemon juice, 1 teaspoon white wine or sherry vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey in a small bowl. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season to taste with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust acidity or sweetness if needed.

Ricotta & assembly

Dress the kale and carrots: Pour about 3 tablespoons of the lemon vinaigrette over the massaged kale and carrots. Toss thoroughly to coat. Taste and add additional vinaigrette if more dressing is desired (reserve any extra for serving).

Plate and finish: Divide the dressed kale among 4 plates or one large platter. Dollop about 3 ounces total whole-milk ricotta across the salad in 3–4 small spoonfuls. Sprinkle the toasted pumpkin seeds evenly over the salad. Scatter the warm Parmesan breadcrumbs on top for crunch. Finish with a light grating of additional Parmesan (about 1–2 tablespoons) and a small crack of fresh black pepper.

Serve: Serve immediately so the breadcrumbs remain crisp. Extra vinaigrette can be passed at the table.