Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice sweet potato into ½-inch pieces. Trim Brussels sprouts; halve or quarter lengthwise depending on size. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces. Halve and core apple; thinly slice half the apple (whole apple for 4 servings). Refrigerate goat cheese until ready to serve.

Toss sweet potato and Brussels sprouts on a baking sheet with a large drizzle of olive oil, Fry Seasoning, salt, and pepper.

Roast on top rack until veggies are browned and tender, 20-25 minutes.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. When butter is foaming, add panko and walnuts. Cook, stirring occasionally, until panko is golden brown and crispy and nuts are toasted, 2-4 minutes.

Turn off heat; transfer to a small bowl. Wipe out pan.

Heat pan used for panko over medium-high heat. Add garlic and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring frequently, until butter has melted and garlic is fragrant, 1-2 minutes. Turn off heat.

Halve and toast ciabatta.

Spoon garlic butter over ciabatta, then slice on a diagonal to form triangles.

Place kale in a large bowl. Add a drizzle of olive oil; season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds.

Add sliced apple, cranberries, and three-quarters of the roasted veggies (save the rest for serving) to bowl; toss with as much dressing as you like. Season with salt and pepper.

Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies, goat cheese (breaking into crumbles), and walnut panko. Serve with garlic ciabatta on the side.