Kabocha Squash Salad

This salad takes advantage of all the fresh fall produce. Next time you are roasting some veggies, make extra so this salad is halfway done!
Serves 8


¼ cup orange juice
1 small shallot, minced (about 2 Tbsp.)
1 tablespoon distilled white vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 ½ teaspoons salt, divided
½ teaspoon black pepper, divided
⅓ cup plus 2 Tbsp. olive oil, divided
1 (1 ½-lb.) kabocha or other winter squash, seeded and cut into 2-inch-long x ¾-inch-wide wedges
1 pound Brussels sprouts, trimmed and halved lengthwise
2 bunches kale, stemmed and chopped (about 12 cups)
1 medium Honeycrisp apple, thinly sliced (about 1 ½ cups)

½ cup toasted pecans, chopped
1 ounce Parmesan cheese, shaved (about ½ cup)


Step 1. 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.
Step 2. 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.
Step 3. 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.

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