Roasted Veggie Kale Salad

🥘 Ingredients

• apple
  1 unit
• brussels sprouts
  1 c
• butter
  2 tbsp
• ciabatta bread
  1 unit
• dried cranberries
  2 tbsp
• fry seasoning
  1 packet
• garlic
  2 cloves
• honey dijon dressing
  3 tbsp
• kale
  2 c
• parmesan cheese
  ¼ cup
• sweet potatoes
  1 medium
• vegetable oil
  1 tbsp

🍳 Cookware

• large bowl
• baking sheet
• small microwave-safe bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Trim brussels sprouts ; halve or quarter lengthwise. Peel and dice sweet potatoes into ½-inch pieces. Halve and core apple ; thinly slice one half. Peel and mince or grate garlic . Halve ciabatta bread lengthwise. Remove and discard any large stems from kale .

   brussels sprouts: 1 c, sweet potatoes: 1 medium, apple: 1 unit, garlic: 2 cloves, ciabatta bread: 1 unit, kale: 2 c
2. 

   2

   In a large bowl , toss brussels sprouts and sweet potatoes with a large drizzle of vegetable oil , fry seasoning , salt, and pepper. Spread out across a baking sheet . Roast on top rack until veggies are browned and tender, ⏱️ 25 minutes . Let cool ⏱️ 5 minutes .

   vegetable oil: 1 tbsp, fry seasoning: 1 packet
3. 

   3

   Once veggies are almost done, place butter 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 .

   butter: 2 tbsp
4. 

   4

   Lightly oil opposite side of sheet; sprinkle parmesan cheese into two 3-inch-wide circles on sheet. Bake on middle rack until ciabatta is toasted and frico is golden brown and crisp, ⏱️ 8 minutes . 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.

   parmesan cheese: ¼ cup
5. 

   5

   While ciabatta toasts, place kale in bowl used for veggies; season lightly with salt and a drizzle of oil. Massage kale until leaves soften, ⏱️ 60 seconds . Add sliced apple, dried 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.

   dried cranberries: 2 tbsp, honey dijon dressing: 3 tbsp
6. 

   6

   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.