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Kale Salad with Burst Tomatoes, Toasted Coconut & Cashews
Cherry tomatoes take on a whole new character after a trip through a hot oven. The skins char and burst, revealing super-concentrated but still juicy tomato flesh that’s rich and savory and holds its own against hearty kale greens. Toasted coconut brings an element of sweetness to the party, with cashews rounding out the flavors in a salad that’s more main course than side dish. This holds up well for make-ahead situations - bring it to a potluck and watch it disappear before everything else.
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Ingredients
- 4 c kale, chopped
- 2 c cherry tomatoes
- 1/4 c cashews, lightly toasted until warm and fragrant
- 1/4 c unsweetened coconut, toasted
- 2 Tbsp rice wine vinegar
- 3 Tbsp olive oil, divided
Instructions
Step 1
Preheat oven to 450.
Step 2
Place tomatoes in an oven proof skilled or on a small baking sheet, drizzle with 1 tablespoon of olive oil and season with a pinch of salt.
Step 3
Roast until tomatoes burst, then remove from oven and set aside.
Step 4
Toss kale with remaining olive oil and rice wine vinegar, seasoning with a pinch of salt.
Step 5
Place kale on serving platter and top with burst tomatoes, drizzling over any liquid that remains in the pan. Scatter coconut and toasted cashews over the salad and serve.