Cranberry-Apple Kale Salad

Name: Cranberry-Apple Kale Salad with Roasted Veggies, Parm Frico & Garlic Ciabatta
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Brussels Sprouts; 1 unit Purple Sweet Potato; 1 unit Apple; 1 clove Garlic; 1 unit Ciabatta Bread; 4 ounce Kale; 1 tablespoon Fry Seasoning; 4.5 ounce Honey Dijon Dressing; 3 tablespoon Parmesan Cheese; 1 ounce Dried Cranberries; Salt; Pepper; Cooking Oil; Olive Oil; Butter

with Roasted Veggies, Parm Frico & Garlic Ciabatta

Recipe Development TeamUpdated on September 08, 2025

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Step aside, side salad—this hearty kale version is the stuff of dinner dreams. We toss the leafy greens with crunchy apple slices, roasted Brussels sprouts and sweet potato, chewy dried cranberries, and a creamy, tangy honey Dijon dressing. It’s all topped with Parm frico—aka deliciously crispy cheese wafers—for a hearty-yet-light-feeling dinner you’re going to want to make again and again.

Tags:

Veggie

•Veggie Packed

Allergens:

Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

8 ounce

Brussels Sprouts

1 unit

Purple Sweet Potato

1 unit

Apple

1 clove

Garlic

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

4 ounce

Kale

1 tablespoon

Fry Seasoning

4.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 ounce

Dried Cranberries

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories930 kcal

Fat53 g

Saturated Fat15 g

Carbohydrate93 g

Sugar37 g

Dietary Fiber11 g

Protein15 g

Cholesterol55 mg

Sodium920 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Large Bowl

•Baking Sheet

•Small Bowl

•Paper Towel

•Large Pan

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim Brussels sprouts; 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 any large stems from kale; chop into bite-size pieces. Halve and core apple; thinly slice one half (whole apple for 4 servings).

• 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. (Keep bowl handy for Step 5.) • Roast on top rack until veggies are browned and tender, 20-25 minutes. • Let cool at least 5 minutes.

• 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.

• Lightly oil opposite side of sheet from ciabatta; evenly sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on sheet. • Toast on middle rack until ciabatta and frico are golden brown and crisp, 6-8 minutes. TIP: Check often to make sure the cheese doesn’t burn.

• Meanwhile, place kale in bowl used for veggies. Add a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. • Add sliced apple, cranberries, and ¾ of the roasted veggies (save the rest for serving) to bowl; toss with honey Dijon dressing to taste. Season with salt and pepper.