Roasted Veggie Kale Salad
with Parm Frico & Garlic Ciabatta
- Soy
- Wheat
- Eggs
- Milk
Step aside, side salad—this hearty kale version is the stuff of dinner dreams. We toss the tender greens with sweet 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.
Ingredients
8 ounce
Brussels Sprouts
1 unit
Sweet Potatoes
1 unit
Apple
1 clove
Garlic
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
1 tablespoon
Fry Seasoning
4 ounce
Kale
4.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
¼ cup
Parmesan Cheese
(Contains: Milk)
1.16 ounce
Dried Cranberries
Not included in your delivery
Salt
Pepper
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. 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.
• 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.
• 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 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of sweet and savory flavors, with roasted veggies complementing the fresh kale and apple 🍎.
- Ease of prep: Some found it time-consuming for a salad, but others appreciated the simple instructions and fun techniques like making frico.
- Suggestions: Consider adding protein like chicken for a heartier meal; try a tangier dressing or balsamic vinaigrette for less sweetness.
- Leftovers: The salad kept well undressed in the fridge, making great next-day lunches for some.
- Texture: Massaging the kale helped soften it, though a few found it still tough; the crispy Parm frico was a hit.
- Portions: Many found it surprisingly filling for a salad, while some wished for more kale or a larger serving overall.
Reviews from our home cooks
I love salad, so all the extra roasted veggies just made this salad so delicious! It was my first time making the baked cheese crisps and now I have a new favorite topping!
I hate kale and wow - SO GOOD! Great flavors, the warm veggies breaks down the kale nicely and the parmesan crisps add such a delicious salty crunch.
It's delicious as a side dish or as a main course salad for those veggie days. There is more content to this salad than one would expect. Get yourself some!
Never thought roasted veggies and fruit could go in the same mouthful as joyfully as this. Personally prefer olive oil/pepper/salt/squeeze of lemon juice over the honey mustard for dressing though.
Another winner this week. Loved having a big salad for dinner! I usually hate brussel sprouts but cooked this way, I ate them! Loved learning how to make frico! That's a new skill. I had to scrape it off with a fork with a little force, but got them off mostly in one piece.
This is honestly the best homemade salad I have had. It has a good mix of cooked and fresh flavors without it being overwhelming.
I loved this salad. It was delicious, and turned out to be a very filling meal. I would love to make it again
Overall pretty good, we really liked that the veggies were roasted! Would be willing to try a different dressing however. Possibly a raspberry vinaigrette or something along those lines?
It was well balanced, I served it as a side. My husband didn't care for the Brussels they were kind of mushy and bitter. The kale was nice, apples don't keep well. I liked the dressing and the cheese wheels. The garlic ciabatta was nice too!
Best kale salad. I preferred to have The warm veggies on the side as opposed to mixing in warm and cold. But overall healthy option. Easy to make.
