Farm-Fresh Harvest Dinner

HARVEST KALE SALAD

Makes 6 to 8 servings

½ cup extra-virgin olive oil
2 tablespoons fresh orange juice
2 tablespoons Champagne vinegar
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 bunch Lacinato kale, stemmed and sliced ½ inch thick
1 small red beet, peeled and thinly sliced
3 radishes, thinly sliced
1 carrot, peeled and shaved into ribbons
1 small Granny Smith apple, thinly sliced
¼ cup sweetened dried cranberries
¼ cup roasted salted pumpkin seeds
Garnish: shaved Parmesan cheese

1. In a small bowl, whisk together oil, orange juice, vinegar, salt, and pepper.

In a large bowl, toss together kale, beet, and two-thirds of dressing. Refrigerate for 30