It seems like every person has their favorite kale salad. I'm not partial. I like them all. But this beautiful rendition from Super Natural Every Day by Heidi Swanson, author of 101 Cookbooks, is taking the cake for me. Minimal ingredient list + maximum flavor is what it's all about. As far as kale salads go, I also think this is pretty kid-friendly because well.. soy sauce. This warm salad has you toasting both the coconut and the kale, making for a crispy and sweet combination. The farro is such a hearty addition, perfect for these not-quite-warm-enough spring days. Yep, it's still 30 degrees here in Wisconsin.
1/3 C extra virgin olive oil
1 tsp. toasted sesame oil*
2 Tbsp. shoyu, tamari or soy sauce (I used soy sauce)
3 1/2 C lightly packed chopped kale, large stems removed (I used curly kale, but I would have loved to have had some lacinato/dinosaur kale on hand)
1 1/2 C unsweetened large flake coconut
2 C cooked farro (I use the 10-minute farro from Trader Joe's)
Preheat oven to 350 F with the racks in the top third of the oven.
Whisk or shake together the olive oil, sesame oil and soy sauce. Toss two-thirds of the dressing together with the kale and coconut. Spread kale mixture evenly onto two baking sheets. Bake 12-18** minutes until coconut is golden brown and edges of kale are crispy. Switch baking sheets if the top baking sheet is getting too brown.
Remove from oven and toss kale mixture with the cooked farro and the rest of the dressing.
Serve warm. I also enjoyed this salad cold and leftover the next day.
*The sesame oil I have in my cupboard is not toasted and I am never upset by its results.
**My kale and coconut only took about 10 minutes to finish, so make sure you watch it for doneness.