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Harvest roasted salad with pecans, kabocha squash in a white bowl.

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4
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
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
13
g
Cholesterol
 
5
mg
2
%
Sodium
 
1091
mg
47
%
Potassium
 
747
mg
21
%
Carbohydrates
 
20
g
7
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
9
g
18
%
Vitamin A
 
7443
IU
149
%
Vitamin C
 
165
mg
200
%
Calcium
 
310
mg
31
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Brussels Sprouts, Honeycrisp Apples, Kabocha Squash, Kale, Kosher Salt, Orange Juice, Parmesan Cheese, Pecans, Pure Maple Syrup, Shallot, Vegetable Oil, White Distilled Vinegar