Preheat the oven to 400 degrees F (200 degrees C).
Kale (9 cups)
Cherry Tomatoes (3/4 cup)
Coconut Flakes (2 Tbsp)
to the baking tray, drizzle with
Olive Oil (2 Tbsp)
, season with
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
, and toss to coat evenly. Bake for about 15 minutes, giving a toss halfway.
While the kale is roasting, make the cranberry dressing. Heat a small pan with
Olive Oil (1 Tbsp)
over medium heat. Once hot, add
Garlic (2 cloves)
, and saute until soft and fragrant.
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.
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.