Roasted Brussels Sprouts and Sweet Potato Kale Salad with Parmesan Frico and Garlic Ciabatta

This isn’t your average side salad-it’s a full-fledged dinner star. Tender kale meets sweet apple slices, roasted Brussels sprouts and sweet potato, chewy dried cranberries and a creamy, tangy honey Dijon dressing. The crowning glory? Crispy Parmesan frico (cheese wafers) that add a delightful crunch.

Paired with toasted garlic ciabatta, this hearty-yet-light-feeling meal is one you’ll want to make again and again. It’s simple, convenient and absolutely delicious.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.16 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Trim Brussels sprouts; halve or quarter lengthwise depending on size. Peel and dice sweet potato into ½-inch pieces. Halve and core apple; thinly slice one half (whole apple for 4 servings). Peel and mince or grate garlic. Halve ciabatta lengthwise. Remove and discard any large stems from kale.
2. In a large bowl, toss Brussels sprouts and sweet potato with a large drizzle of oil, Fry Seasoning, salt and pepper. Spread out across a baking sheet. Roast on top rack until veggies are browned and tender, 20-25 minutes. Let cool at least 5 minutes.
3. Once veggies are almost done, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 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 opposite side of sheet with ciabatta; sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on sheet. Bake on middle rack until ciabatta is toasted and frico is golden brown and crisp, 6-8 minutes. TIP: Check often to make sure the cheese doesn’t burn. Let frico cool on sheet until hardened, then carefully transfer to a paper-towel-lined plate.
5. While ciabatta toasts, place kale in bowl used for veggies; season lightly with salt and a drizzle of oil. Massage kale until leaves soften, 30-60 seconds. Add sliced apple, cranberries and ¾ of the roasted veggies to bowl with kale. Season with salt and pepper. Add Honey Dijon Dressing to taste and toss to combine.
6. Halve garlic bread on a diagonal. Break up frico into bite-size pieces. Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies and frico. Serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of cheese for the frico?

Yes, you can substitute Parmesan with other hard cheeses like Pecorino Romano or Grana Padano for a slightly different flavor.

How do I store leftovers?

Store the salad, frico and garlic bread separately in airtight containers in the refrigerator. The frico may lose its crispness; you can reheat it in a low oven to restore crunch.

Can I make this salad vegan?

To make it vegan, omit the Parmesan frico and use a vegan-friendly dressing. You can also replace butter with a plant-based alternative for the garlic bread.