Looking for a hearty and healthy salad that will satisfy your taste buds? Look no further than this warm kale salad with toasted coconut! This salad is packed with vitamins and minerals like Vitamins A, K & C and iron. Plus it only requires 4 ingredients and can be on the table in 20 minutes or less.
Oh boy, are you in for a treat! Not only is this delicious baked kale and coconut salad bursting with flavor, it’s also so versatile. You can have it as a snack, serve it as a side, or top it with any protein and enjoy it as a main.
The star of the dish is kale.
I’ve always been a fan of kale and usually have a bin or bunch in my fridge. As a Registered Dietitian, I love that it’s a nutrition powerhouse high in fiber and antioxidants (more on this in the nutrition section below). It also has robust leaves that give it a longer shelf life when compared to softer greens like lettuce or spinach. Its structure makes it ideal for meal prepping salads. Plus a dressed kale salad will keep in the fridge for days without getting soggy or slimy.
Kale is also incredibly versatile. It can be used in smoothies (I love it in my 5 Minute Everyday Smoothie), salads (like my Famous Kale Caesar Salad) or served warm like in my One-pan Turmeric Rice and Chicken. It literally can go with anything! What’s not to love?!
What you need
Dino kale: In this recipe, I usually use dino kale (also called Lacinato or Tuscan kale). Dino kale is darker green than leafy kale and its leaves are a little thinner than both leafy kale. If you can’t find dino kale, you can replace it with leafy kale or red kale but may need to increase the cooking time by a couple of minutes. Baby kale (typically in a bin) will not work in this recipe.
Soy sauce: Soy sauce is a pantry staple in our household. I love that it can be used in a variety of dishes. Not only does it add saltiness, but it also has lots of umami – one of the 5 basic tastes. Soy sauce does contain gluten so if you need a different gluten-free umami option, try replacing it with tamari.
Sesame oil: Sesame oil adds a rich, nutty flavor to this dish. It does have a strong flavor so whenever you’re using sesame oil, use it sparingly. You can always add more if you feel a recipe needs it. Don’t have sesame oil? Try melted coconut oil or avocado oil.
Shredded coconut: If you’ve been following me for a while, you know I’m a big fan of anything coconut. It adds a tropical twist to this dish and compliments the soy sauce and sesame oil dressing perfectly. This recipe calls for shredded coconut but you can roughly chop shaved coconut, use flaky coconut or top with sesame seeds,
How to Make Warm Kale Salad
1. To start, preheat your oven to 425F. Wash your kale and remove the tough stems.
2. Tear the kale leaves into bite-sized pieces.
3. Place the torn kale on a parchment-lined baking sheet.
4. Drizzle the kale with four teaspoons of soy sauce and two tablespoons of sesame oil.
5. Sprinkle with two tablespoons of shredded coconut and season with salt and pepper, to taste. Toss until the leaves are evenly coated with the dressing.
6. Bake for 12-15 minutes, stirring halfway through. Remove from the oven when approximately half of the kale starts to crisp and the rest is tender. Once the kale is done, remove it from the oven and let it cool slightly.
7. Enjoy as is or serve with a protein of your choice like pan-seared salmon or bbq chicken thighs for a nourishing dinner (get more well-blanced meal ideas here).
Kale: Kale is not only incredibly tasty but also loaded with vitamins, minerals, and antioxidants that can nourish your body in many ways.
This leafy green is an excellent source of beta-caotene, vitamin C, vitamin K, iron and calcium. Adding kale to your diet can help boost your immune system, support healthy digestion, and help with bone health.
Coconut: It’s no secret I love coconut. I’ll add it to anything like this lemon coconut chia pudding, tropical granola, or this salad. It reminds me of summer and visiting my sister in Hawaii.
It’s also rich in healthy fats and a variety of nutrients that can be beneficial to you. Coconut is a good source of fiber, which is important for healthy digestion. It also contains potassium, zinc, and antioxidants that can help support healthy brain function and may help prevent infection.
Mix it up!
I always say recipes are templates for you to make your own and this recipe is no different. If you don’t have all the ingredients onhand or want to try something new here are a few substitution suggestions
Dino kale: You can use leafy kale or red kale. This recipe is also delicious with broccolini or broccoli.
Soy sauce & sesame oil dressing: Substitute for garlic, lemon and avocado oil or sriracha and curry spice.
Coconut: Add nuts, seeds, or hemp hearts. Peanuts would be delicious with this and add a nice crunch.
Other ideas: Add in extra veggies! I love mixing in cauliflower, tomatoes, spinach or sweet potatoes. If you are adding in different veggies, just remember to be aware of different roasting times for vegetables. For example if I was adding cauliflower to this dish: I would roast the cauliflower for approximately 25 minutes before adding the kale for the last 15 minutes of cooking time.
These are just a few ideas to get you started, but really, the options are endless!
If you make this recipe, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xoPrint
4 Ingredient Warm Kale Salad with Roasted Coconut
- Total Time: 20 minutes
This warm kale salad is only 4 ingredients and takes less than 20 minutes to make. Plus it’s packed full of nutrients like Vitamin A, K & C, iron and calcium.
2 bunches dino kale
4 tsp soy sauce
2 tbsp sesame oil
2 tbsp shredded coconut
Sprinkle with salt & pepper
Preheat your oven to 425F and line a baking sheet with parchment paper.
Wash your kale and remove the tough stems. Tear the kale leaves into bite-sized pieces and place them onto the baking sheet.
Drizzle the kale with the soy sauce, sesame oil and shredded coconut. Season with salt and pepper, to taste. Toss until all the leaves are coated with the dressing. Evenly spread out the kale leaves on the baking sheet and place in the oven.
Bake for 12-15 minutes, stirring halfway through. Remove from the oven when approximately half of the kale starts to crisp and the rest is tender. Once the kale is done, remove it from the oven and let it cool slightly. Enjoy as is or serve with a protein of your choice like pan-seared salmon or bbq chicken thig
For a gluten-free version substitute the soy sauce for tamari.
- Prep Time: 5
- Cook Time: 15
- Category: salad
- Method: bake
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