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Kale & Toasted Coconut
Salad with Farro

Things are getting really toasty around here, and we’re not talking about bread, folks! This wonderful kale, farro, and toasted coconut dish is simple, delicious, and certainly unique. Farro is an Italian whole grain similar in texture to brown rice. It has a delicate, nutty flavor, and is often used in salad, soup, or risotto. In this recipe, farro works perfectly, highlighting the flavor of the toasted coconut.

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Kale & Toasted Coconut Salad with Farro

Serve 2

  • 1 cup farro
  • ½ cup coconut flakes
  • 1 bunch kale
  • 1 teaspoon sesame oil
  • 2 packets soy sauce
  • 2 tablespoons + 1 teaspoon olive oil
  • Salt and pepper

1. Cook Farro

Preheat oven to 400° F. Bring 2 cups water and 1 pinch salt to a boil. When water is boiling, add farro. Cook until tender, about 7-9 minutes, then drain in a strainer. Transfer to a medium bowl and toss with 1 teaspoon olive oil. Taste and add salt and pepper as needed. Set aside.

2. Toast Coconut

Spread coconut flakes in an even layer over a foil-lined baking sheet. Bake until golden brown, about 3-4 minutes, being careful not to burn. Remove baking sheet from oven and set aside.

3. Sauté Kale

Wash kale and tear leaves into bite-size pieces, discarding stems. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add kale and sauté until bright green, about 3-5 minutes. Remove pan from heat and set aside.

4. Make Dressing

In a small bowl, whisk together 1 tablespoon olive oil, sesame oil, and soy sauce.

5. Toss Kale

Place toasted coconut and kale in a large bowl. Pour over dressing and toss, being sure to coat evenly. Taste and add
salt and pepper as needed.

6. Plate Salad

Divide farro evenly between two plates. Top with coconut and kale salad and serve.

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