Roasted Brussels Sprouts and Kale Salad with Sweet Potato, Goat Cheese and Walnuts

This hearty salad brings together the best of autumn’s produce: tender roasted Brussels sprouts and sweet potato, massaged kale, sweet apple and tangy dried cranberries. Toasted walnuts and crispy panko add crunch, while creamy goat cheese provides richness. A honey Dijon dressing ties everything together and garlic butter ciabatta on the side is perfect for sopping up every last drop.

High-heat roasting caramelizes the vegetables, deepening their natural sweetness, while massaging the kale transforms it into a tender, silky base. This salad is substantial enough for a main course yet elegant enough for a dinner party. It’s a celebration of texture and flavor in every bite.

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Ingredients

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Trim Brussels sprouts and halve or quarter lengthwise depending on size. Peel and mince or grate garlic. Remove large stems from kale and chop into bite-size pieces. Halve and core apple; thinly slice half the apple (whole apple for 4 servings). Keep goat cheese refrigerated until serving.
2. On a baking sheet, toss sweet potato and Brussels sprouts with a generous drizzle of olive oil, Fry Seasoning, salt and pepper. Roast on top rack until vegetables are browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 tablespoon butter (2 tablespoons for 4 servings) in a medium pan over medium heat. When butter foams, 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 tablespoons for 4 servings). Cook, stirring frequently, until butter melts and garlic is fragrant, 1-2 minutes. Turn off heat. Halve ciabatta and toast. Spoon garlic butter over cut sides, then 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 leaves are tender, 30-60 seconds. Add sliced apple, cranberries and three-quarters of the roasted vegetables (reserve the rest for serving). Toss with as much honey Dijon dressing as desired. Season with salt and pepper.
6. Divide salad among plates or shallow bowls. Top with reserved roasted vegetables, crumbled goat cheese and walnut-panko mixture. 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 up to a day ahead. Massage the kale and assemble just before serving to keep everything fresh and crunchy.

What can I substitute for goat cheese?

Feta cheese or shaved Parmesan work well as substitutes. For a vegan option, try crumbled tofu or a dairy-free cheese alternative.

Is there a nut-free alternative for walnuts?

Yes, you can replace walnuts with pumpkin seeds or sunflower seeds for a nut-free crunch. Omit the walnuts entirely if needed.