Crunchy Winter Slaw with Asian Pear and Manchego
['1/3 cup raw pumpkin seeds (pepitas)', '1 teaspoon plus 1/4 cup olive oil', 'Kosher salt, freshly ground pepper', '3 tablespoons fresh lemon juice', '1 tablespoon Dijon mustard', '2 teaspoons pure maple syrup', '4 cups very thinly sliced green cabbage and/or fennel', '1 1/2 cups matchsticks Asian pear (from about 1/2 large)', '1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery', '1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)', '3 ounces Manchego cheese', 'shaved', 'divided']
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining 1/4 cup oil in a medium bowl; season dressing with salt and pepper.
Combine cabbage and/or fennel, Asian pear, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
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