Hearty Roasted Veggie Kale Salad with Parmesan Frico and Garlic Ciabatta

This isn’t your average side salad-it’s a full-fledged dinner that’s both hearty and refreshing. We toss tender kale with roasted Brussels sprouts and sweet potato, crunchy apple slices and chewy dried cranberries, all coated in a creamy honey Dijon dressing. The crowning glory? Crispy Parmesan frico (cheese wafers) and warm garlic ciabatta on the side.

Perfect for a fall evening or anytime you crave a veggie-packed meal that feels indulgent yet light. The combination of textures and flavors-sweet, tangy, savory and crunchy-will have you coming back for more.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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. Trim Brussels sprouts and halve or quarter lengthwise. 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 drizzle of cooking oil, Fry Seasoning, salt and pepper. Spread on a baking sheet. Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes. Keep the bowl handy.
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 other 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. Drizzle with olive oil and lightly season with salt. Massage kale with your hands until tender, 30-60 seconds. Add sliced apple, cranberries and ¾ 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 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, any creamy vinaigrette or citrus dressing would work well, but the honey Dijon complements the sweet and savory flavors nicely.

How do I make this salad vegan?

Omit the Parmesan frico and use a vegan butter or oil for the ciabatta. Replace the honey Dijon dressing with a vegan alternative.

Can I prep components ahead?

Absolutely. Roast the veggies and make the frico up to a day ahead. Store separately and assemble just before serving.