Harvest Roasted Salad | Nutrition for ME

Name: Harvest Roasted Salad | Nutrition for ME
Total time: 30 min
Ingredients: 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; 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)

www.nutritionforme.org

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.

View full recipe on www.nutritionforme.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nutritionforme.org.

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Ingredients

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
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)