Roasted Brussels Sprout and Sweet Potato Kale Salad with Crispy Parmesan Frico

This vibrant salad transforms humble kale into a show-stopping dinner. Tender greens are tossed with roasted Brussels sprouts and sweet potato, crisp apple slices, chewy dried cranberries and a creamy honey Dijon dressing. The crowning glory? Crispy Parmesan frico-deliciously golden cheese wafers that add a satisfying crunch.

Paired with garlicky toasted ciabatta, this hearty-yet-light meal is perfect for a cozy night in. It’s packed with flavor and texture, making it a salad you’ll actually crave.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Trim Brussels sprouts and halve or quarter lengthwise. Peel and dice sweet potato into ½-inch pieces. Peel and mince or grate garlic. Halve ciabatta lengthwise. Remove and discard large stems from kale; chop into bite-size pieces. Halve and core apple; thinly slice one half (use whole apple for 4 servings).
2. In a large bowl, toss Brussels sprouts and sweet potato with a generous drizzle of oil, Fry Seasoning, salt and pepper. Spread in a single layer on a baking sheet. Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes. Reserve the bowl.
3. When vegetables are nearly done, place 2 tablespoons butter (4 for 4 servings) in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir in garlic to taste, then brush onto cut sides of ciabatta. Season with salt and pepper. Place ciabatta cut sides up on one side of a second baking sheet.
4. Lightly oil the opposite side of the sheet. Sprinkle Parmesan into two 3-inch-wide circles (four for 4 servings). Bake on middle rack until ciabatta is toasted and frico is golden and crisp, 6-8 minutes. Watch closely to prevent burning. Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
5. Place kale in the reserved bowl. Drizzle with olive oil and lightly season with salt. Massage kale with your hands until leaves are tender, 30-60 seconds. Add sliced apple, cranberries and ¾ of the roasted vegetables (reserve the rest for garnish). Toss with honey Dijon dressing to taste. Season with salt and pepper.
6. Halve garlic bread diagonally. Break frico into bite-size pieces. Divide salad among plates or shallow bowls. Top with remaining roasted vegetables and frico. Serve garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of cheese for the frico?

Yes, you can substitute Parmesan with another hard cheese like Pecorino Romano or Grana Padano for a similar crispy result.

How do I store leftovers?

Store salad components separately in airtight containers in the refrigerator. The frico is best enjoyed fresh, but you can reheat it in a low oven to crisp it up again.

Can I make this salad vegan?

To make it vegan, omit the Parmesan and use a dairy-free dressing. You can also skip the butter on the ciabatta and use olive oil instead.