In one month, school will be over, and I’ll be moving to Montreal.

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It’s exciting, nothing to freak out about, but a lot needs to get done before I actually move this body out the door. First of all, food bloggers tend to have a lot of extra food hanging around “waiting” to get used. My cupboards are packed and I really need to use up things like Biscoff, Rice Krispies, and Nutella.

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Toasted coconut is also on that list of stuff I have too much of. I like it, but just never seem to remember I have it. Recently I pulled out my trusted Super Natural Every Day cookbook by Heidi Swanson and came across this recipe. What a fabulous way to use up toasted coconut!..and everything else I have on hand. All I had to buy for this meal was kale! I call that a pre-moving win.

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To make this, prepare your brown rice according to package instructions, preheat your oven, and whisk together the oils with the tamari.

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In a large bowl, toss the kale and coconut with about two-thirds of the dressing.

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Spread the kale evenly across two baking sheets and bake until the coconut is nice and golden and the kale is wilted, tossing once or twice along the way (about 12-18 minutes).

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Remove from oven and transfer the kale mixture to a medium bowl. Take a taste of the mixture and check to see if you need more dressing. Toss.

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Place the brown rice on a plate and top with the roasted kale.

Serve warm and enjoy!

Kale Salad with Toasted Coconut & Sesame Oil

Serving Size: 4

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons tamari or soy sauce
  • 3 1/2 cups shredded lacinato kale (ribs removed)
  • 1 1/2 cup toasted large flake coconut
  • 2 cups cooked brown rice

Instructions

  1. Cook brown rice according to package instructions
  2. Preheat oven to 350F degrees. In a small bowl, whisk together the oils with the tamari.
  3. In a large bowl, toss the kale and coconut with about two-thirds of the dressing.
  4. Spread the kale evenly across two baking sheets and bake until the coconut is nice and golden and the kale is wilted, tossing once or twice along the way about 12-18 minutes.
  5. Remove from oven and transfer the kale mixture to a medium bowl. Take a taste of the mixture and if it needs more dressing add some and toss.
  6. Place the brown rice on a serving platter and top with the tossed kale. Serve warm.

Notes

slightly adapted from Heidi Swanson's Super Natural Every Day

http://warmvanillasugar.com/2013/03/26/kale-salad-with-toasted-coconut-sesame-oil/

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11 Responses to Kale Salad with Toasted Coconut & Sesame Oil

  1. CateyLou says:

    Wow, this salad looks like it was made for me. I love kale and coconut so much, and toasted sesame oil is one of my faves! I will have to try this!! Good luck getting ready to move!

  2. Skylor (Sprout Lifestyle) says:

    I love me some kale and coconut. This looks so good.

  3. Tracey says:

    What an interesting combination of flavors – I never would have thought to combine them, but it all sounds amazing!!

  4. You know it takes a lot to get me excited about eating salad, but Katrina this looks absolutely lovely! I’ve been dying to get that cookbook since I saw it at anthropologie, and this salad seals the deal. It looks gorgeous 😀 and delicious.

  5. Hattie says:

    Hi! I just wish to offer you a huge thumbs up for the excellent info you have got right here on this post.
    I will be returning to your site for more soon.

  6. Joanne says:

    I am moving soon also, but thankfully it’s only three floors up. So while I dont’ REALLY need to clean things out…it probably wouldn’t hurt to do so lol!! I have some toasted coconut in my pantry also! can’t believe I haven’t thought to make this fabulous recipe yet!

  7. I love kale salads, and one of the best things is how versatile they are. For example, the kale pairs well with flavors such as the ones you used in this salad which must have a sort of sweet-umami flavor, and on the other hand kale also works well with the bright, sour taste of lemon, such as in the kale salad with almond, lemon, and Nordic cheese that I recently featured on my blog. Happy eating!

  8. Melinda says:

    Hello! I know this is kinda off topic however I’d figured I’d
    ask. Would you be interested in exchanging links or maybe guest authoring a blog post or vice-versa?
    My site goes over a lot of the same topics as yours and I think we could greatly
    benefit from each other. If you are interested feel
    free to send me an email. I look forward to hearing from you!
    Wonderful blog by the way!

  9. Excellent, kale and coconut are two of my favorites!

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