Roasted Veggie Kale Salad

Roasted Veggie Kale Salad

with Parm Frico & Garlic Ciabatta

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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.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

1 unit

Sweet Potato

1 unit


1 clove


1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1 tablespoon

Fry Seasoning

4 ounce


4.5 ounce

Honey Dijon Dressing


¼ cup

Parmesan Cheese


1.16 ounce


Not included in your delivery



4 teaspoon

Vegetable Oil

2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories870 kcal
Fat51 g
Saturated Fat16 g
Carbohydrate89 g
Sugar35 g
Dietary Fiber12 g
Protein15 g
Cholesterol60 mg
Sodium930 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.
Instructionsarrow up iconarrow up icon

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, core, and thinly slice half the apple (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.