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Kale salad with toasted coconut and sesame oil

Kale salad with toasted coconut and sesame oil - this fantastic salad has it all - it's crunchy, it's salty, it's satisfying, and feels like comfort food, yet is a health bomb.

Course Salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4
Calories 509 kcal
Author adapted from Heidi Swanson's recipe

Ingredients

  • 3 1/2 lightly packed cups / 3.5 oz chopped kale, stems trimmed, large ribs removed (1 bunch)
  • 1 1/2 cups / 3 oz unsweetened large-flake coconut
  • 2 tbs extra-virgin olive oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons shoyu, tamari, or soy sauce
  • 2 garlic cloves, crushed
  • 2 tbs sesame seeds
  • 2 cups cooked farro, quinoa, or whole grain of choice (optional)

Instructions

  1. Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.
  2. Whisk together the olive oil, sesame oil, and soy sauce, add the crushed garlic.
  3. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture, and the sesame seeds.
  4. Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
  5. Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss.
  6. If using whole grain, cook according to instructions, and serve the salad on top of the cooked grains while it's still warm.