Harvest Salad with Goat Cheese
- Wheat
- Soy
- Tree Nuts
- Eggs
- Milk
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
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Cooking Steps
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 1⁄2-inch pieces. 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 one half (whole apple for 4 servings). Place goat cheese in fridge until ready to use.
Toss sweet potato and brussels on a baking sheet with a large drizzle of olive oil, fry seasoning, salt and pepper. Roast on top rack until veggies are beowned and tender, 20-25 minutes.
Melt 1TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. When butter is foaming, add panko and walnuts. Cook, stirring ocassionally until panko is golden-brown and crispy and nuts are toasted, 2-4 minutes.
Remove from heat and transfer to a small bowl. Wipe out pan.
Heat the same pan used for panko over medium-high. Add minced garlic and 2 TBSP butter (4 TBSP for 4 servings). Cook until butter melts and garlic is fragrant, 1-2 minutes. Turn off heat.
Halve and toast ciabatta. Spoon garlic butter over bread then slice on a diaganol to form triangles.
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 3⁄4 of the roasted veggies (save the rest for serving) to bowl; toss with honey Dijon dressing to taste. 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.
