Toss 6 oz cubed apples with ¼ cup lime juice.
Heat 2 oz grapeseed oil in a sauté pan.
Add Brussels sprouts, tossing until seared.
Season with salt and pepper.
Remove from heat and toss in prepared 6 oz apple, turnip, and Swiss chard leaf.
Transfer to a warm serving platter, drizzle with green apple vinaigrette and top with toasted pumpkin seeds.
If serving as a cold salad, allow brussels sprout to cool after cooking.
Transfer to a salad bowl before adding the remaining ingredients.