Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Add the
Kale (9 cups)
,
Carrot (1/2)
,
Cherry Tomatoes (3/4 cup)
, and
Coconut Flakes (2 Tbsp)
to the baking tray, drizzle with
Olive Oil (2 Tbsp)
, season with
Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
, and toss to coat evenly. Bake for about 15 minutes, giving a toss halfway.
Step 3
While the kale is roasting, make the cranberry dressing. Heat a small pan with
Olive Oil (1 Tbsp)
over medium heat. Once hot, add
Shallots (2)
and
Garlic (2 cloves)
, and saute until soft and fragrant.
Step 4
Add
Red Wine Vinegar (2 Tbsp)
,
Dried Cranberries (1/4 cup)
,
Honey (1 Tbsp)
,
Dijon Mustard (1 Tbsp)
, zest from
Lemon Zest (1)
and 1 Tbsp of Lemon Juice. Simmer for 2-3 minutes, turn off the heat.
Step 5
Transfer the cooked vegetables to a large mixing bowl and add
Almonds (1/4 cup)
and dressing. Toss to combine. Serve with
Crumbled Feta Cheese (1/4 cup)
on top, and sprinkle with more chopped almond and coconut flakes.
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