Harvest Salad
Ingredients
- .25 cup fresh orange juice
- 1 small shallot, minced (about 2 Tbsp.)
- 1 tablespoon distilled white vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 2.5 teaspoons kosher salt, divided
- .5 teaspoon black pepper, divided
- .33 cup plus 2 Tbsp. extra-virgin olive oil, divided
- 1 (1 ½-lb.) kabocha squash, seeded and cut into 2-inch-long x ¾-inch-wide wedges
- 1 pound fresh Brussels sprouts, trimmed and halved lengthwise
- 2 bunches Lacinato kale, stemmed and chopped (about 12 cups)
- 1 medium Honeycrisp apple, thinly sliced (about 1 ½ cups)
- .5 cup toasted pecans, chopped
- 1 ounce Parmesan cheese, shaved (about ½ cup)
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