Hearty Kale Salad with Roasted Veggies, Chicken and Crispy Parmesan Frico

This isn’t your average side salad-it’s a hearty, satisfying dinner that brings together roasted vegetables, tender chicken and a tangy honey Dijon dressing. The star of the show is the Parmesan frico, a crispy cheese wafer that adds the perfect crunch to every bite.

We start by roasting Brussels sprouts and sweet potato with a savory fry seasoning until caramelized. Meanwhile, we massage kale to soften it, then toss it with sliced apple, dried cranberries and the roasted veggies. A creamy honey Dijon dressing ties it all together and we finish with homemade garlic ciabatta and that irresistible frico.

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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

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

1 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 any 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 large 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 tablespoons 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 from the ciabatta; evenly sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings). Toast on middle rack until ciabatta and frico are golden brown and crisp, 6-8 minutes. Check often 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. Drizzle with olive oil and lightly season with salt. Massage kale with your hands until leaves are tender, 30-60 seconds. Add sliced apple, dried cranberries and three-quarters of the roasted veggies (save 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 between plates or shallow bowls. Garnish with remaining roasted veggies and frico. Serve with garlic ciabatta on the side.

Recipe Tips

FAQ

Can I use a different type of sweet potato?

Yes, any sweet potato variety works. Purple sweet potato adds a vibrant color, but orange or white sweet potatoes are fine substitutes.

How do I make the frico ahead of time?

You can prepare the frico up to a day in advance. Store in an airtight container at room temperature; re-crisp in a 350°F oven for a few minutes if needed.

Can I substitute the honey Dijon dressing?

A simple vinaigrette of olive oil, apple cider vinegar, honey and Dijon mustard works well as a homemade alternative.