Cranberry-Apple Kale Salad: Parm Frico & Garlic Ciabatta

🥘 Ingredients

• Fry Seasoning
  1 packet
• Honey Dijon Dressing
  1 packet
• Parmesan Cheese
  ½ cup
• apple
  1 unit
• brussels sprouts
  1 head
• butter
  2 tbsp
• ciabatta bread
  1 roll
• cooking oil
  1 tbsp
• dried cranberries
  ⅓ cup
• garlic
  2 cloves
• kale
  1 bunch
• olive oil
  1 tbsp
• sweet potatoes
  2 medium

🍳 Cookware

• large bowl
• baking sheet
• small bowl
• baking sheet

1. 

   1

   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 potatoes into ½-inch pieces. Peel and mince or grate garlic . Halve ciabatta bread lengthwise. Remove and discard any large stems from kale ; chop into bite-size pieces. Halve and core apple ; thinly slice one half.

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

   2

   In a large bowl , toss brussels sprouts and sweet potato with a large drizzle of cooking 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 minutes . Let cool at least ⏱️ 5 minutes .

   cooking oil: 1 tbsp, Fry Seasoning: 1 packet
3. 

   3

   Once veggies are almost done, place butter in a small 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 from ciabatta; evenly 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 ⏱️ 6 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.

   Parmesan Cheese: ½ cup
5. 

   5

   While ciabatta toasts, 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 seconds . Add sliced apple, dried cranberries , and ¾ of the roasted veggies to bowl; toss with Honey Dijon Dressing to taste. Season with salt and pepper.

   olive oil: 1 tbsp, dried cranberries: ⅓ cup, Honey Dijon Dressing: 1 packet
6. 

   6

   Halve garlic bread 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 bread on the side.