Hearty Roasted Veggie Kale Salad with Chicken, Apple &Amp; Crispy Parmesan Frico

This isn’t your average side salad-it’s a full, satisfying dinner bowl packed with roasted Brussels sprouts and sweet potato, crisp apple slices, chewy dried cranberries and tender kale tossed in a creamy honey Dijon dressing. The real star? Crispy Parmesan frico (cheese wafers) that add a delightful crunch.

Topped with juicy chicken cutlets and served with garlicky toasted ciabatta, this meal is hearty yet light, perfect for a fall evening or any time you crave a colorful, nutrient-rich dinner.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView 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

4.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking 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 depending on size. 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 (whole apple for 4 servings).
2. In a large bowl, toss Brussels sprouts and sweet potato with a generous drizzle of cooking oil, Fry Seasoning, salt and pepper. Spread evenly on a baking sheet. (Keep the bowl handy for step 5.) Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes.
3. When veggies are almost 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). Toast on middle rack until ciabatta and frico are 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. Meanwhile, place kale in the reserved bowl. Add a drizzle of olive oil and a pinch of salt. Massage kale with your hands until leaves are tender, 30-60 seconds. Add sliced apple, dried cranberries and about three-quarters of the roasted veggies (reserve the rest for serving). Toss with honey Dijon dressing to taste. Season with salt and pepper.
6. Halve garlic ciabatta on a diagonal. Break frico into bite-size pieces. Divide salad among plates or shallow bowls. Top with remaining roasted veggies and frico. Serve with garlic ciabatta on the side.

Recipe Tips

FAQ

Can I use a different dressing?

Yes, you can substitute with any creamy vinaigrette, but the honey Dijon complements the sweet and savory flavors perfectly.

How do I make the frico ahead?

Prepare the frico as directed and store in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F oven for a few minutes if needed.

Can I add other proteins?

Absolutely! Grilled shrimp, tofu or sliced steak would all work well in this salad.