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 Time5minutes
Cook Time15minutes
Total Time20minutes
Servings2-4
Calories509kcal
Authoradapted from Heidi Swanson's recipe
Ingredients
3 1/2lightly packed cups / 3.5 oz chopped kale,stems trimmed, large ribs removed (1 bunch)
1 1/2cups/ 3 oz unsweetened large-flake coconut
2tbsextra-virgin olive oil
1teaspoontoasted sesame oil
2tablespoonsshoyu,tamari, or soy sauce
2garlic cloves,crushed
2tbssesame seeds
2cupscooked farro,quinoa, or whole grain of choice (optional)
Instructions
Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.
Whisk together the olive oil, sesame oil, and soy sauce, add the crushed garlic.
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.
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.
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.
If using whole grain, cook according to instructions, and serve the salad on top of the cooked grains while it's still warm.