Roasted Harvest Kale Salad with Chicken, Sweet Potato and Goat Cheese

This roasted harvest kale salad is a celebration of fall flavors, combining sweet roasted vegetables, tender massaged kale and creamy goat cheese with a tangy honey Dijon dressing. The addition of crispy panko and toasted walnuts adds a delightful crunch, while garlic butter ciabatta on the side makes it a complete and satisfying meal.

Perfect for a cozy dinner or a festive lunch, this salad is packed with texture and flavor. The high-heat roasting brings out the natural sweetness of Brussels sprouts and sweet potato and massaging the kale transforms it into a tender base. Every bite offers a contrast of creamy, crunchy, sweet and tangy elements.

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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

12 ounce Chicken CutletsView 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 all 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 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 the same pan 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 use a different type of cheese instead of goat cheese?

Yes, feta or blue cheese would work well as substitutes for goat cheese.

How can I make this salad ahead of time?

Roast the vegetables and prepare the garlic ciabatta in advance. Massage the kale and toss with dressing just before serving to keep it crisp.

Is there a substitute for Fry Seasoning?

You can use a blend of paprika, garlic powder, onion powder, salt and pepper as a substitute.