Harvest Roasted Salad

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

Course Salad

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

Dietary Need Vegetarian

Cooking Method Oven

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 293kcal

Author Holly Stuhr, Snap-Ed Healthy Oxford Hills

Equipment

Small Bowl
Baking Sheet
Oven
Large Bowl

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

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