Name: Harvest Roasted Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup Orange Juice; 1 Shallot (Small, miced); 1 Tbsp Distilled White Vinegar; 1 Tbsp Pure Maple Syrup; 1 Tbsp Dijon Mustard; 1 1/2 tsp Kosher Salt; 1/2 tsp Black Pepper; 1/3 cup Vegetable Oil; 1 (1 1/2 lb) Kabocha Squash (Seeded and cutinto 2-inch-long x ¾-inch-wide wedges); 1 lb Brussels Sprouts (Trimmed and halved lengthwise); 2 bunches Kale (Stemmed and chopped); 1 Apple (Honeycrisp, medium, thiny sliced); 1/2 cup Pecans (Toasted, chopped); 1 ounce Parmesan Cheese (Shaved)

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Harvest Roasted Salad

Holly Stuhr, Snap-Ed Healthy Oxford Hills

The success of this salad depends on high roasting temps for caramelized veggies that aren’t mushy but hold up to the dressing.

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Prep Time 10

Cook Time 20

Total Time 30

Course Salad

Servings

Calories 293

Ingredients

For the Dressing

1/4 cup Orange Juice
1 Shallot Small, miced
1 Tbsp Distilled White Vinegar
1 Tbsp Pure Maple Syrup
1 Tbsp Dijon Mustard
1 1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/3 cup Vegetable Oil

For the Salad

1 (1 1/2 lb) Kabocha Squash Seeded and cutinto 2-inch-long x ¾-inch-wide wedges
1 lb Brussels Sprouts Trimmed and halved lengthwise
2 bunches Kale Stemmed and chopped
1 Apple Honeycrisp, medium, thiny sliced
1/2 cup Pecans Toasted, chopped
1 ounce Parmesan Cheese Shaved

Equipment

Small Bowl
Baking Sheet
Oven
Large Bowl

Instructions

Preheat oven to 450°F. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, 1 ½ teaspoons of the salt, and ¼ teaspoon of the pepper in a small bowl. Gradually whisk in ⅓ cup of the vegetable oil until liquid is smooth and combined. Set aside.
Toss together squash, brussels sprouts, and remaining 1 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons vegetable oil until tender and browned, about 20 minutes, rotating baking sheet halfway through cook time.
Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted. Vegetables: Toss to combine. Transfer to a platter. Sprinkle with pecans and parmesan. Drizzle with remaining vinaigrette

Nutrition

Nutrition Facts

Harvest Roasted Salad

Amount per Serving

Calories

293

Calories from Fat 198

% Daily Value*

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1091

Potassium

747

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

7443

149

Vitamin C

165

200

Calcium

310

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Honeycrisp Apples, Kale, Parmesan Cheese, White Distilled Vinegar, Vegetable Oil, Brussels Sprouts, Orange Juice, Pecans, Kosher Salt, Black Pepper, Shallot, Pure Maple Syrup, Kabocha Squash