Roasted Veggie Kale Salad with Shrimp, Apple, Cranberries &Amp; Parmesan Frico

This isn’t your average side salad-it’s a full dinner that’s both hearty and refreshing. We start with a bed of tender kale, then pile on roasted Brussels sprouts and sweet potato, crisp apple slices, chewy dried cranberries and succulent shrimp. The creamy honey Dijon dressing ties everything together, while crispy Parmesan frico and garlic butter ciabatta add irresistible crunch and flavor.

Perfect for a quick weeknight meal, this salad comes together in about 30 minutes and is packed with textures and tastes that will keep you coming back for more. Whether you’re looking for a lighter dinner or a way to use up fall produce, this recipe delivers.

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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

10 ounce ShrimpView 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

1 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 depending on size. 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 generous drizzle of oil, Fry Seasoning, salt and pepper. Spread evenly on a baking sheet. (Keep bowl handy for later.) Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes.
3. When veggies are nearly 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 opposite 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. Check often to prevent burning. Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
5. Place kale in the reserved bowl. Add a drizzle of olive oil and a pinch of 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 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 well in this recipe.

How do I make the frico without a baking sheet?

You can cook the Parmesan in a non-stick skillet over medium heat until melted and crispy, then break into pieces.

Can I prepare this salad ahead of time?

You can roast the veggies and make the frico ahead, but assemble the salad just before serving to keep the kale crisp.