Ingredients

• ¼ 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 ½ teaspoons kosher salt, divided
• ½ teaspoon black pepper, divided
• ⅓ 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)
• ½ cup toasted pecans, chopped
• 1 ounce Parmesan cheese, shaved (about ½ cup)

Directions

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.

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.

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.