with Roasted Veggies, Parm Frico & Garlic Ciabatta
Step aside, side salad—this hearty kale version is the stuff of dinner dreams. We toss the leafy greens with crunchy 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.
Allergens
Utensils
Tags
Brussels Sprouts
8 ounce
Sweet Potatoes
1 unit
Apple
1 unit
Garlic
1 clove
Ciabatta Bread
1 unit
Kale
4 ounce
Fry Seasoning
1 tablespoon
Honey Dijon Dressing
4.5 ounce
Parmesan Cheese
3 tablespoon
Dried Cranberries
1 ounce
Salt
Pepper
Cooking Oil
Olive Oil
Butter
• 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. Halve ciabatta lengthwise. 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).
• 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.
• 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 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.
• Halve garlic ciabatta on a diagonal. Break frico into bite-size pieces. • Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies and frico. Serve with garlic ciabatta on the side.
890
kcal
Calories
53
g
Fat
15
g
Saturated Fat
83
g
Carbohydrate
34
g
Sugar
11
g
Dietary Fiber
14
g
Protein
55
mg
Cholesterol
890
mg
Sodium
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Kale, Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Roasted Veggies, Parm Frico & Garlic Ciabatta
with Tomato, Cucumber, Scallions & Peanuts
