![Harvest Salad](https://cdn.statically.io/img/www.southernliving.com/thmb/nElKFIisPKDmftv7xLDJqcY03mo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2636201_Thank_Harvest_Salad_0002-2000-f56d656626ea4eba97fb9316a2876fcd.jpg)
Ingredients
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¼ cup fresh orange juice
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1 small shallot, minced (about 2 Tbsp.)
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1 tablespoon distilled white vinegar
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1 tablespoon pure maple syrup
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1 tablespoon Dijon mustard
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2 ½ teaspoons kosher salt, divided
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½ teaspoon black pepper, divided
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⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided
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1 (1 ½-lb.) kabocha squash, seeded and cut into 2-inch-long x ¾-inch-wide wedges
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1 pound fresh Brussels sprouts, trimmed and halved lengthwise
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2 bunches Lacinato kale, stemmed and chopped (about 12 cups)
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1 medium Honeycrisp apple, thinly sliced (about 1 ½ cups)
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½ cup toasted pecans, chopped
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1 ounce Parmesan cheese, shaved (about ½ cup)
Directions
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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 olive oil until liquid is smooth and combined. Set aside.
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Toss together squash, Brussels sprouts, and remaining 1 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil on a large rimmed baking sheet until combined. Roast in preheated oven until tender and browned, about 20 minutes, rotating baking sheet halfway through cook time.
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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.