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Toasted Coconut Kale Salad
Crispy coconut and kale pieces add a fluffy element to this grain bowl. The addition of sautéed seasonal veggies - like radishes - make this grain salad a meal on its own.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 680 kcal
Ingredients
- 1/3 cup olive oil
- 2 tsp sesame oil
- 2 tablespoon soy sauce
- 4 cups lightly packed chopped kale leaves
- 1 cup unsweetened large flake coconut you can use shredded, but the texture is different and cut the qty in half
- 2 cups cooked farro barley or other whole grain
- bay leaf
- 4 small radishes
- 1.5 tablespoon unsalted butter
- salt to taste
Instructions
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Preheat oven to 350F degrees.
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On the stovetop, prepare your grains. I used barley - 1 cup dried yields 3 cups cooked and takes about 25 minutes. Cook in 3 cups liquid (I used 2 parts water, 1 part vegetable broth and a bay leaf and about 1 tsp salt).
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While the grains are cooking, prepare the kale mixture and the sautéed radishes.
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In glass Pyrex measuring cup, mix the olive oil, sesame oil, and soy sauce.
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In a large mixing bowl toss chopped kale and coconut. Pour 2/3 of the oil mixture over the top and toss to coat.
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On two rimmed cookie sheets, evenly distribute the kale/coconut mixture into a single even layer on each sheet. Bake 12-15 minutes, switching the sheets top to bottom and toss the mixture halfway through. Keep an eye on it towards the end to prevent burning. Transfer the mixture to a bowl.
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Trim radishes and slice in half vertically. Slice even wedges (about 1" thick) and saute them about 10 minutes in unsalted butter until browned.
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Assemble into bowls topping grains with kale mixture and radishes. Drizzle extra dressing over top.
Notes
adapted from Super Natural Everyday by Heidi Swanson
Nutrition Facts
Toasted Coconut Kale Salad
Amount Per Serving (1 g)
Calories 680
* Percent Daily Values are based on a 2000 calorie diet.