Roasted Sweet Potato and Brussels Sprout Kale Salad with Garlic Butter Ciabatta

This vibrant salad brings together the earthy sweetness of roasted sweet potatoes and Brussels sprouts with tender, massaged kale. Juicy shrimp, creamy goat cheese and a crunchy walnut-panko topping add layers of texture and flavor, all tied together with a tangy honey Dijon dressing.

On the side, slices of garlic butter ciabatta are perfect for sopping up every last bit of dressing. It’s a satisfying meal that’s as beautiful as it is delicious.

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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

10 ounce ShrimpView 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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView 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 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 veggies are 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 pan used for panko 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?

Yes, feta or blue cheese would also work well in place of goat cheese.

How do I store leftovers?

Store salad and ciabatta separately in airtight containers in the refrigerator for up to 2 days. The bread may soften.

Can I make this salad vegan?

Omit the shrimp and goat cheese and use a vegan butter substitute and dairy-free dressing. Add chickpeas for protein.