Kale Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Nutty, salty and slighty sweet, the unique combination of sesame oil, tamari and toasted coconut infuses the kale with a flavor that pairs perfectly with a nutty grain like farro, though feel free to substitute another whole grain of your choice.


  • 1/3 cup extra-virgin olive oil
  • 1 tsp. toasted sesame oil
  • 2 Tbs. tamari, soy sauce or shoyu
  • 1 bunch Tuscan kale, stems trimmed, large ribs removed and
      leaves roughly chopped (about 3 1/2 lightly packed cups or
      3 1/2 oz.)
  • 1 1/2 cups unsweetened large-flake coconut 
  • 2 cups cooked farro or other whole grain


Position 1 rack in the top third and 1 rack in the bottom third of an oven and preheat to 350°F.

In a small bowl, whisk together the olive oil, sesame oil and tamari. Put the kale and coconut in a large bowl and toss well with about half of the dressing.

Spread the kale mixture evenly on 2 baking sheets. Bake until the coconut is deeply golden brown, 16 to 18 minutes, stirring once or twice and rotating the baking sheets from top to bottom about halfway through the baking time.

Transfer the kale mixture to a bowl. Taste and add more dressing if desired. Spoon the farro onto a platter and top with the kale mixture. Serve warm. Serves 4.

Adapted from Super Natural Every Day, by Heidi Swanson (Ten Speed Press, 2011).