I think I’m making up for those 9 months of not wanting or eating a single green.
I’ve made this salad for about a month straight. Made this for my parents, my in-laws, and an entire batch all for myself. It’s crazy good, but also different enough to get you out of any sort of salad rut.
Speaking of those 9 months, I ate my
body pregnancy weight in cheese. During those developmental stages, when you’re suppose to eat lots of protein, vitamin rich vegetables and healthy fats, I was trying to justify ice cream and grilled cheese as good calcium.
Then I gave birth and my appetite slowly came back. This salad was actually one of the first ones I made. We had family in town visiting us and our sweet little baby. My sister suggested this recipe and it was a hit. Because it’s warm, it’s comforting, especially for someone who just pushed ou…. okay, too far, sorry.
The past few months I’ve been throwing everything into the Vitamix and hoping he likes it. What’s crazy, is that he LOVES a combo of sweet potatoes, carrots, spinach, broccoli, cauliflower, LENTILS, and zucchini.
Then I gave him peaches…
I’ve watched this a million times and die laughing every. single. time. God, this kid kills me.
I don’t know, does my breast milk taste like vegetables? I mean, you’d think he’d make those faces when he eats spinach and broccoli. Blows my mind.
Anyways, I’d like to give credit to this salad.
Kale Coconut and Cranberry Salad
Adapted from Super Natural Everyday & family friend Andrew G.
- 1/3 cup extra virgin olive oil
- 1 teaspoon sesame oil (toasted or regular)
- 2 tablespoons gluten-free tamari or gluten-free soy sauce
- 4 cups packed kale, ribs removed and chopped
- 1 cup unsweetened large flaked coconut
- 1/2 cup dried cranberries
- 2 cup cooked quinoa or grain of choice – optional
Preheat oven to 350 degrees.
Put the kale and coconut flakes in a large bowl.
In a small bowl, whisk together olive oil, sesame oil and soy sauce. Pour 3/4 over the kale mixture and toss together.
Spread kale mixture evenly among two baking sheets.
note: you may need to switch the two sheets if the top starts to brown more than the bottom.
Bake for 12 minutes
Remove from the oven and place in a bowl and add dried cranberries.
Top the salad over quinoa or grain of choice. Or just eat as is!
Serve warm and enjoy!
May 29 2013