Warm salad of roasted kale, coconut, and tomatoes

Roasted Kale SaladKale is one of the most nutrient-dense foods available, but up until recently I didn’t do a whole lotta cooking with it. Sometimes I would chop it up and add it to black bean soup or chili, but I predominantly ate it at restaurants. Not any more.

Over the summer I discovered this recipe in Anna Jones’s cookbook A Modern Way to Eat: 200+ satisfying vegetarian recipes (that will make you feel amazing). The salad is so addictive that the hubs and I eat multiple times a week now. I like to cut brussels sprouts in half and roast them along with the tomatoes to add another layer of nutrient-dense yumminess, but the recipe is perfect on its own.

For those wanting to improve their Defense Against the Dark Arts studies: Cancer undoubtedly hates this shit.

Bon appetite.

Serves 4 (At least that’s what the recipe says. Hubs and I have no problem snarfing it down all on our own.) 

What you need

  • 14 oz cherry tomatoes
  • sea salt and freshly ground black pepper
  • olive oil
  • 2 limes
  • 1 head of green or purple kale (about 7 oz), stalks removed, leaves roughly torn into bite-size pieces
  • a handful of unsweetened shaved or dried coconut
  • 1 tablespoon soy sauce or tamari


For the dressing

  • A thumb-size piece of fresh ginger, peeled and finely chopped
  • 1 tablespoon white miso paste
  • 1 tablespoon tahini
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon coconut or olive oil
  • 1 red chile, finely chopped


What to do

  1. Preheat your oven to 425-degrees Fahrenheit
  2. Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil (I use no more than 1 tablespoon), the zest of both limes, and the juice of one. Roast for 20 minutes until blistered and golden.
  3. Next, pile the kale on to a baking tray with the coconut. Pour over the soy sauce and toss well until everything is coated. Roast in the oven with the tomatoes for the last 5 minutes of their cooking time, until crisp.
  4. Meanwhile, mix all the dressing ingredients together in a bowl with the juice of the second lime. Taste and add a little more seasoning or lime juice if needed, letting your tastebuds guide you–remember the dressing will be less punchy once it hits the salad. Pull the kale and tomatoes out of the oven and transfer to a big bowl. Toss with the miso dressing, adding a little at a time and tasting as you go. Serve still warm.


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