Harvest Salad
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Harvest Salad
Category
Salads
Ingredients
- ¼ cup fresh orange juice
- 1 small shallot, minced
- 1 tablespoon Fustini's Michigan Apple balsamic
- 1 tablespoon Iron Fish maple syrup
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- ⅓ cup plus 2 tablespoons Fustini's Blood Orange 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
- 1 medium Honeycrisp apple, thinly sliced
- ½ cup toasted pecans, chopped
- 1/2 cup Parmesan cheese, shaved
Ingredients
Directions
- Preheat oven to 450°,F. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, salt, and pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until the liquid is smooth and combined. Set aside.
- Toss together squash, Brussels sprouts, salt and pepper to taste, 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 the 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.
Recipe Note
A great salad for your holiday entertaining. Change the flavor profile when you substitute spicy-infused or herb-infused olive oils. Adapted from southernliving.com