Kale Salad with toasted coconut and seseme oil

This salad has all the basics – a hearty, whole grain, vegetables, and tons of flavor. Not a salad for a hot day (the kale and the coconut need to be roasted in the oven, and the farro cooked on the stove) on a rainy or cool spring or fall day, this dish makes unique use of fresh kale from your garden, CSA or farmers market. Yep, yet another recipe from “Super Natural Everyday,” and yet another winner.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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