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 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
⅛ teaspoon sea salt
Instructions
Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking sheet.
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.
Meanwhile, add very lightly steamed kale, pomegranate seeds, coconut meat, cilantro and mint in a separate, clean large bowl. Set aside.
Whisk together oil, remaining lemon juice and salt. Set aside.
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.