Lighten your typical fall spread with a hearty salad of roasted red kale, fresh endive, tender shrimp and rounds of bright orange. The shrimp are tossed with a pop of spicy harissa before roasting, then the whole dish is dressed lightly in lemon juice and topped with pomegranate seeds and roasted almonds. It's a stunning dish that's as flavorful as it is beautiful.
Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl.
Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.