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1
Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes.
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2
Let cool, and roughly chop.
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3
Turn the oven up to 425 degrees F.
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4
Transfer the pecans to a medium bowl.
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5
Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine.
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6
Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
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7
Spread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine.
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8
Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes.
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9
Let cool.
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10
(The squash can be made and refrigerated up to 2 days ahead.)
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11
Meanwhile, combine the quinoa and 1 cup water in a small saucepan.
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12
Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes.
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13
Let cool in the pan.
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14
(The quinoa can be made and refrigerated up to 2 days ahead.)
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15
Put the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt.
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16
Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.
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17
Combine the goat cheese, parsley and piquante peppers in a small bowl.
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18
Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens.
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19
Top with the sweet potato chips.
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20
(The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)
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21
If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper.
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22
If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
