Clean, remove tough stems and coarsely chop the kale. Add to a very large bowl and rub the leaves down with olive oil and a light seasoning of salt and pepper. Set aside.

Peel and julienne the carrot and add to the kale. Section the oranges over a bowl and squeeze the juice from the remaining membrane. Strain into another bowl and add the orange sections to the kale, reserving the juice.

In a small bowl, whisk together the shallot, garlic, oregano, apple cider vinegar and 2 tablespoons of the reserved orange juice. Pour over the kale and toss well. Season to taste with salt and pepper. Toss in sunflower seeds before serving.