Warm Kale, Coconut and Tomato Salad Recipe (2024)

To cut a lot of cherry tomatoes all at once, put them between 2 flat plates about the same size, and while pressing down the top plate slightly saw through them with a serrated knife (bread knife works well). Roast them cut side up. They don't come out perfectly in half, but who cares?

Very tasty and easy to make. I roasted the tomatoes and the kale each at 400 F for 10 min at the same time - the kale pan under the tomatoes on the bottom rack. Both turned out perfect. I added about 1 tbsp olive oil to the kale mixture before roasting. Very nice contrasting textures and flavors - soft and sweet tomatoes, savory and crunchy kale with wonderful roasted coconut flakes all under the lime juice-spiked dressing with a kick from the minced jalapeños. Wonderful!

This was really easy and delicious. The tomatoes were over cooked at 15 minutes. I will keep a closer eye on them next time

The flavors were very contemporary and pleasing, but roasting the kale (without oil) left it chewy-leathery and not delicious. Will try blanching it first (in ribbons) then sauteing or roasting.

We all agreed that this was a salad we would make again with a few notes: the jalapeño seemed to be gratuitous heat so could be left out. We would remove all stems from the kale; we also massaged it and added a drizzle of evoo. Might also roast the tomatoes whole as they rather disintegrated. We all LOVED the dressing and thought of many other uses. For a bit of protein, we would add some roasted shrimp.

I could not bear to roast the kale without a dollop of olive oil. The results were outstanding, my husband called this salad "transcendent" because of the complexity of different flavors, particularly roasted coconut. It will become a regular for our family, but next time I will at least try to roast without the oil.

This is seriously tasty. I massaged the kale a bit before roasting to help tenderise it. Added some crispy fried tofu for protein. Definitely will make this again.

The flavors of this dish were tremendous, but we didn't enjoy the texture of the kale (we ended up with some kale chips, and other rubbery bits). The tomatoes were so delicious with the lime zest, I plan to use them in other dishes as well. Next time I will wilt mixed greens as the base and it will be perfection.

I will try this salad but my go to kale salad is a very simple kale salad. I make a dressing of honey and fresh lemon juice and a little olive oil. I also scatter some sliced almonds on top of the salad with some dried cranberries if I'm making it at Thanksgiving/Christmas or dried blueberries (or fresh if available) in the spring/summer months. Also sprinkle some crumble feta cheese over the kale too. It's always a hit at potlucks.

I roast them cut side up as much as possible. Shaking the sheet turns some.

Loved the roasted cherry tomatoes and all these flavors. But not the kale! Next time I'll use a fresh green for this delicious salad & dressing.

This is a really easy, really tasty, really different take on a salad/side. After reviewing comments I chose to massage the kale with a bit of olive oil mixed with the coconut/soy and let this sit for awhile (and tossing every now and again). The kale became a lovely texture and flavor with the coconut, and didn’t even need to be baked. I recommend tossing the roasted tomatoes with the (uncooked but marinated) kale like this- yummy!

We liked this a lot, but it was more hassle than I expected. I dirtied 3 sheet pans roasting all the kale + the tomatoes. For me, the high points of the flavor profile were the lime, ginger, jalapeno, roasted tomatoes and toasted coconut. I probably will try just massaging the kale well next time as I didn't feel roasting it added much to the flavor. I will probably also skip salting the tomatoes, as it was fairly salty even though I used low-sodium miso. We ate it with nice pork sausages.

Agreed. The kale is all right but nothing to write home about, IMO!

Ugh! Truly terrible. We all hated it. Never again. Waste of great tomatoes.

Flavors were excellent but a massaged kale would have worked MUCH better. The toasted coconut also got soggy with the dressing… I would recommend toasted it separately and adding to salad after dressed. Also used almond butter in substitution for tahini and honey and that was fantastic.

This did not work for me at all. Completely soggy. I guess I over tossed the tomatoes or something. Kale did not crisp in the oven. Flavors ok. I need suggestions on what do do with the leftover dressing.

Oh so good, almost just as written, using freshly picked tomatoes and kale from our garden. The dressing is delicious. I used maple syrup instead of honey, because that’s what I had. Oh, and I only used 1 lime, and that seemed to be enough. It’s sweet and spicy and tart all at the same time.

OMG: super yummy and simple!

I wanted to try roasting kale in the air fryer, so I mixed the coconut and soy in with it, and used that instead of the oven. I wasn't sure if roasting tomatoes would be worth the effort, so I just threw one in when I made the salad dressing, and it was delicious. It cut down on cooking time, saved a few calories, and made a great dressing that I can see using on fish and other vegetables.

the dressing is the best part--delicious. made it with lots of lemon juice, and no miso, because that's what i had. i'll try to use just the dressing in the future.

Yummy even without the dressing. The dressing is NOT good in smoothies, which I accidentally mistook for the leftover corn popsicle mix.

Great recipe, didn't include miso still tasted amazing.

This was excellent. The mix of flavors was wonderful. The coconut did not shine; I might try toasting it separately next time and add in after mixing the tomatoes and kale together. Overall, delicious...even my super picky, non-produce-eating 9-year-old ate this without a battle. Wow!

June 1. Doug and Kathleen. Everyone loved this. I added only half a jalapeño but it could take a whole one.

Try with cabbage or just don’t roast the kaleCan put seeds in jalepeno

We actually enjoyed the flavors of this unique salad and any "new" way to eat kale is appreciated by my husband and 11-year old. I omitted the pepper, doubled the honey and added a bit more miso paste than called for. I also left the kale in the oven for an additional five minutes.....served with roasted salmon and ginger cauliflower rice. I'll keep on my rotation but will continue tweaking - the tomatoes were the best part and added a velvety, smooth, sweet finish.

Too much lime! The dressing was a bit strange as well.

Not a fan. The oil from the tomatoes plus the dressing made it extremely soggy and a not very pleasant texture. The flavors seemed off balance and not in proportion.