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+ servings

Warm Salad of Roasted Kale, Coconut and Tomatoes


  • Salad
  • 14 oz cherry tomatoes
  • fine grain sea salt + freshly ground black pepper
  • olive oil
  • 2 limes, unwaxed
  • 1 head (~ 7 oz) green or purple kale, stalks removed, leaves roughly torn into bite-size pieces
  • handful unsweetened coconut, shaved or dried
  • 1 Tbsp soy sauce

    (or tamari)
  • Dressing
  • thumb-size piece of fresh ginger, peeled and finely chopped
  • 1 Tbsp white miso paste
  • 1 Tbsp tahini
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp coconut oil (or olive oil)
  • 1 red chile, finely chopped


  • Preheat your oven to 425° F
  • Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes, and the juice of one.
  • Roast for 20 minutes until they're blistered and golden.
  • On a separate baking tray, pile the kale on, along with the coconut.
  • Drizzle the soy sauce over and toss well until everything is coated.
  • Roast in the oven with the tomatoes for the last 5 to 10 minutes of their cooking time, until crisp.
  • Meanwhile, combine all the dressing ingredients together in a bowl with the juice of the second lime.
  • Taste and add a little more seasoning or lime juice if needed, letting your taste buds guide you— remember the dressing will be less punchy once it hits the salad.
  • Take the kale and tomatoes out of the oven and transfer to a big bowl.
  • Toss with the miso dressing, adding a little at a time and tasting as you go, and serve still warm.