Salmon & Cranberry-Apple Kale Salad

• 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. • Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.

Pat chicken or salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.

• 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.