This past Friday evening, frantically scrounging together our Shabbat table, Andrew and I stumbled upon what may be our new favorite salad. Lingering in the depths of Anna Jones’s A Modern Way To Eat – one of my longtime kitchen luminaries and indispensable cookbooks – her warm salad of roasted kale, coconut, and tomatoes. Boasting just the right amount of bright to animate the most worn of winter palates, coupled with that warm, savory unctuousness only made possible by a good char, we’ve since made it three times since (note: it’s only Monday). Below you’ll find a slightly tweaked variation of Jones’s original – a paleo, vegan, and Low FODMAP kale salad I dare anyone to say no to. To make this salad more substantial, serve over a bed of steamed brown rice or quinoa, topped with ripe avocado and hemp hearts or an olive oil fried egg.
Roasted Kale and Tomato Salad with Miso Ginger Dressing
2 cups (1 pound) cherry tomatoes, halved
2 tablespoons olive oil, divided
zest and juice of 2 limes
1 head lacinato kale, roughly chopped
1 tablespoon low sodium soy sauce
1 tablespoon finely grated ginger
1 tablespoon yellow miso paste
1 tablespoon tahini
1 tablespoon pure maple syrup
salt + pepper to taste
Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
On one baking sheet, toss halved tomatoes with 1 tablespoon olive oil, the zest of both limes, and the juice of one lime, then season to taste. Roast for 20 minutes, until tomatoes are blistered and golden.
On the second baking sheet, toss chopped kale with soy sauce. Roast for 5-10 minutes, or until kale is crisp.
Meanwhile, in a small bowl whisk together remaining 1 tablespoon olive oil and remaining juice from one lime with grated ginger, miso, tahini, and maple.
To Serve: Evenly distribute crisped kale amongst four bowls. Top with roasted tomatoes, then miso ginger dressing. Toss to combine; serve and enjoy!
Recipe inspired by Anna Jones’s Warm Salad of Roasted Kale, Coconut, and Tomatoes; A Modern Way To Eat