Coconut Chunk Curried Kale Salad

June 4, 2014 by Leanne Vogel December 11, 2018

Gluten-free, paleo and vegan salad with curry-infused roasted vegetables in a tart lemon sauce, folded in with fresh coconut meat, kale and pomegranate seeds.

Ingredients

Roasted Vegetables

• 1 fennel bulb, stems and core removed, sliced thinly
• 1 red onion, sliced thinly
• 2 cups cubed squash, sweet potato or parsnips
• 1 tablespoon melted coconut oil or avocado oil
• 1 tablespoon curry powder
• Juice from 1 fresh lemon, divided

Fresh Ingredients

• 1 bunch kale, chopped and lightly steamed for 5-10 seconds
• 1 pomegranate, seeds removed and reserved or ¾ cup pomegranate seeds
• ½ cup fresh coconut meat, cubed
• ¼ cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint

Dressing

• 2 teaspoons avocado oil or extra-virgin olive oil
• 1/8 teaspoon sea salt

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking sheet.
2. Combine sliced fennel, sliced onion, squash, oil, curry powder and half of the lemon juice in a large bowl. Toss to combine then lay out onto prepared baking sheet. Roast in the preheated oven for 35-40 minutes until onions are soft and squash is tender.
3. Meanwhile, add very lightly steamed kale, pomegranate seeds, coconut meat, cilantro and mint in a separate, clean large bowl. Set aside.
4. Whisk together oil, remaining lemon juice and salt. Set aside.
5. When fennel mixture is complete, remove from the oven and allow to cool for 10 minutes. Transfer to large bowl with kale mixture and drizzle with dressing.
6. Serve warm or cold.

Notes

Coconut meat – follow this step-by-step guide on how to open a coconut.

If you are looking to add a bit more protein to this salad, cooked chicken, cooked chickpeas or hemp seeds could be added.

This recipe complies with Ramp Up Days 1-2 and Wind Down Days 2-3 in my book.

Nutrition Information Per Serving