---
title: "Roasted Veggie Kale Salad with Parm Frico & Garlic Ciabatta"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-veggie-kale-salad-6022acdc1ab1a0633e588ec4
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Eggs
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 1300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the unique blend of sweet and savory flavors, with roasted veggies complementing the fresh kale and apple."
  - theme: Texture
    text: "Massaging the kale helped soften it, though a few found it still tough; the crispy Parm frico was a hit."
nutrition:
  calories: 870
  protein: 15
  fat: 51
  saturated fat: 16
  carbohydrates: 89
  sugar: 35
  fiber: 12
  cholesterol: 60
  sodium: 930
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Salad/roasted-veggie-kale-salad.avif"
---
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.

Trim @Brussels sprouts{16%oz}; halve or quarter lengthwise depending on size. Peel and dice @sweet potatoes{2%unit} into ½-inch pieces. Halve and core @apple{1%unit}; thinly slice one half (whole apple for 4 servings). Peel and mince or grate @garlic{2%clove}. Halve @ciabatta bread{2%unit} lengthwise. Remove and discard any large stems from @kale{8%oz}.

In a #large bowl{}, toss Brussels sprouts and sweet potato with a large drizzle of @vegetable oil{4%tsp}, @Fry Seasoning{2%tbsp}, @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} (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 Cheese{½%cup} 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, @dried cranberries{2.32%oz}, and ¾ of the roasted veggies to bowl with kale. Season with salt and pepper. Add @Honey Dijon Dressing{9%oz} 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.