Roasted Sweet Potato and Brussels Sprout Kale Salad with Chicken and Garlic Ciabatta

This hearty salad brings together the earthy sweetness of roasted sweet potatoes and Brussels sprouts with tender kale, all tossed in a tangy honey Dijon dressing. Topped with creamy goat cheese, toasted walnuts and crispy panko, every bite offers a satisfying contrast of textures and flavors.

On the side, slices of garlic butter ciabatta are perfect for soaking up any extra dressing. Whether you’re looking for a filling lunch or a light dinner, this salad delivers a delicious balance of wholesome ingredients and bold flavors.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 unit AppleView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces. Trim Brussels sprouts; halve or quarter lengthwise depending on size. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces. Halve and core apple; thinly slice half the apple (whole apple for 4 servings). Refrigerate goat cheese until ready to serve.
2. On a baking sheet, toss sweet potato and Brussels sprouts with a drizzle of olive oil, Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 tablespoon butter (2 for 4 servings) in a medium pan over medium heat. Add panko and walnuts; cook, stirring occasionally, until panko is golden and nuts are toasted, 2-4 minutes. Transfer to a small bowl; wipe out pan.
4. Return pan to medium-high heat. Add garlic and 2 tablespoons butter (4 for 4 servings). Cook, stirring, until butter melts and garlic is fragrant, 1-2 minutes. Turn off heat. Halve and toast ciabatta. Spoon garlic butter over ciabatta; slice diagonally into triangles.
5. Place kale in a large bowl. Drizzle with olive oil and season with salt. Massage kale with your hands until tender, 30-60 seconds. Add sliced apple, cranberries and three-quarters of the roasted vegetables (reserve rest for serving). Toss with desired amount of honey Dijon dressing. Season with salt and pepper.
6. Divide salad among plates or shallow bowls. Top with remaining roasted vegetables, crumbled goat cheese and walnut-panko mixture. Serve with garlic ciabatta on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, feta or blue cheese would work well as substitutes for goat cheese.

How can I make this salad vegetarian?

Simply omit the chicken and add more roasted vegetables or a plant-based protein like chickpeas.

Can I prepare this salad ahead of time?

You can roast the vegetables and toast the panko-walnut mixture in advance. Assemble the salad just before serving to keep the kale crisp.