Kale Apple Cranberry Salad
Roasted sweet potatoes and Brussels sprouts join massaged kale, crisp apple, and Parmesan crisps in a honey-dijon dressing.
Ingredients
- 1 lb Brussels sprouts trimmed and halved, 450g
- 1 large sweet potato peeled and diced into ½-inch cubes, about 1 lb/450g
- 2 tablespoons olive oil divided, 30ml
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bunch kale stems removed and chopped, about 8 oz/225g
- 1 large crisp apple cored and thinly sliced, like Honeycrisp or Gala
- ½ cup dried cranberries 55g
- ¾ cup honey-dijon dressing (see notes) 180ml
- ¼ cup unsalted butter 60g
- 2 cloves garlic minced
- 1 large ciabatta loaf halved lengthwise
- ½ cup shredded Parmesan cheese 50g
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the Brussels sprouts and sweet potato cubes. Drizzle with 1 tablespoon of olive oil, then sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender and browned at the edges. Set aside to cool slightly.
- While the vegetables roast, melt the butter with the minced garlic in a small bowl. Brush this garlic butter over the cut sides of the ciabatta loaf. On a second baking sheet, place the ciabatta cut-side up. On the other half of the sheet, spoon the shredded Parmesan into four 3-inch mounds.
- Bake the ciabatta and Parmesan for 6-8 minutes, until the bread is golden and the Parmesan has melted into flat, crisp circles (called frico). Watch closely to ensure the cheese doesn't burn. Let the frico cool on the pan until crispy.
- In the same large bowl you used for the vegetables, add the chopped kale. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt. Use your hands to massage the kale for about 1 minute, until the leaves soften and darken slightly.
- Add the sliced apple, dried cranberries, and most of the roasted vegetables to the bowl with the kale. Drizzle with the honey-dijon dressing and toss to combine.
- Divide the salad among four bowls. Top with the remaining roasted vegetables and break the Parmesan frico into bite-sized pieces over each salad. Serve immediately with the warm garlic bread on the side.
Notes
Homemade Honey-Dijon Dressing: To make your own dressing, whisk together ½ cup (120ml) olive oil, ¼ cup (60ml) apple cider vinegar, 2 tablespoons Dijon mustard, and 2 tablespoons honey. Season with salt and pepper to taste.
Massaging Kale: Don't skip massaging the kale. This simple step breaks down the tough fibers, making the leaves more tender and pleasant to eat raw.
Parmesan Frico: Keep a close eye on the Parmesan in the oven. It can go from golden to burnt in under a minute.
Make-Ahead: You can roast the vegetables and make the dressing up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Assemble the salad just before serving.