Thursday, May 15, 2014

Warm Kale Salad with Farro & Toasted Coconut

Warm Kale Salad with Farro & Toasted Coconut Warm Kale Salad with Farro & Toasted Coconut
This is a simple recipe that I keep coming back to. It's so healthy and pure and from one of my favorite cookbooks, Super Natural Every Day by Heidi Swanson. You can substitute to farro for another high protein, high fiber grain. 

Warm Kale Salad with Farro & Toasted Coconut
1/3 cup extra virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
4 cups lightly packed chopped kale, trimmed and large ribs removed
1 1/2 cups unsweetened large-flake coconut
2 cups cooked farro (Trader Joe's makes a great 10-min one)
sea salt to season

1. Whisk together oils and soy sauce together in a large bowl. Add kale and coconut and toss to coat evenly. 
2. Spread kale across two baking sheets and bake at 350 for 12-18 minutes, tossing along the way until coconut is browned. 
3. Transfer kale to a large bowl and toss with farro. Season with sea salt and add more toasted sesame oil if needed. 
Warm Kale Salad with Farro & Toasted Coconut

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