Roasted Autumn Kale Salad with Bacon, Sweet Potato and Goat Cheese

This hearty salad celebrates the best of fall produce. High-heat roasting brings out the natural sweetness in Brussels sprouts and sweet potato, while massaging the kale transforms it into tender, flavorful leaves. Creamy goat cheese, toasted walnuts and crispy panko add rich contrast and satisfying crunch.

On the side, garlic butter ciabatta is perfect for catching every last drizzle of tangy honey Dijon dressing. Whether you’re looking for a filling lunch or a light dinner, this salad delivers comfort and nutrition in every bite.

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Ingredients

4 ounce BaconView 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. Adjust racks to top and middle positions and preheat oven to 425°F. 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. Toss sweet potato and Brussels sprouts on a baking sheet with a large drizzle of olive oil, Fry Seasoning, salt and pepper. Roast on top rack until veggies are browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. When butter is foaming, add panko and walnuts. Cook, stirring occasionally, until panko is golden brown and crispy and nuts are toasted, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Heat pan used for panko over medium-high heat. Add garlic and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring frequently, until butter has melted and garlic is fragrant, 1-2 minutes. Turn off heat. Halve and toast ciabatta. Spoon garlic butter over ciabatta, then slice on a diagonal to form triangles.
5. Place kale in a large bowl. Add a drizzle of olive oil; season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. Add sliced apple, cranberries and three-quarters of the roasted veggies (save the rest for serving) to bowl; toss with as much dressing as you like. Season with salt and pepper.
6. Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies, goat cheese (breaking into crumbles) and walnut panko. Serve with garlic ciabatta on the side.

Recipe Tips

FAQ

Can I make this salad ahead of time?

You can roast the vegetables and toast the panko-walnut mixture in advance. Store them separately in the fridge. Massage the kale and assemble the salad just before serving to keep everything crisp.

What can I substitute for goat cheese?

Feta cheese or blue cheese crumbles work well as substitutes, offering a similar tangy and creamy profile.

Is there a nut-free option?

Omit the walnuts or replace them with pumpkin seeds (pepitas) for a nut-free crunch.