Harvest Kale & Roasted Brussels Salad
with Sweet Potato, Goat Cheese, Walnuts & Garlic Ciabatta
- Wheat
- Soy
- Tree Nuts
- Eggs
- Milk
For this hearty salad, high-heat roasting brings out the natural sweetness in Brussels sprouts and sweet potato, while massaging kale turns it tender. Creamy goat cheese, toasted walnuts, and crisp panko add rich contrast and satisfying crunch. On the side, garlic butter ciabatta is perfect for catching every drizzle of tangy honey Dijon dressing.
Ingredients
1 tablespoon
Fry Seasoning
1 unit
Ciabatta
(Contains: Wheat, Soy)
½ ounce
Walnuts
(Contains: Tree Nuts)
4 ounce
Kale
8 ounce
Brussels Sprouts
1 unit
Sweet Potato
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
2 clove
Garlic
1 ounce
Dried Cranberries
½ unit
Apple
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 ounce
Goat Cheese
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. 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.
-
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.
-
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.
-
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.
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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.
-
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.
