Kale, Cranberry, Toasted Pistachio & Coconut Salad Recipe

Name: Kale, Cranberry, Toasted Pistachio & Coconut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kale Mixture; 4 cups packed kale; 1 cup unsweetened large flaked coconut; 1/3 cup olive oil; 1/4 cup coconut aminos (gluten-free & soy-free replacement for soy sauce - can use soy sauce here); 1 teaspoon sesame oil; 1 tablespoon agave nectar; Lentil Quinoa Mixture; 3/4 cup red split lentils; 1/4 cup quinoa; 2 cups chicken stock or vegetable stock; 1/4 cup red wine (I used merlot); Pinch salt; Pinch pepper; 1/2 cup dried cranberries; 3 turkey sausage links sliced and halved

Servings: persons

Kale Mixture
4 cups packed kale
1 cup unsweetened large flaked coconut
1/3 cup olive oil
1/4 cup coconut aminos (gluten-free & soy-free replacement for soy sauce - can use soy sauce here)
1 teaspoon sesame oil
1 tablespoon agave nectar
Lentil Quinoa Mixture
3/4 cup red split lentils
1/4 cup quinoa
2 cups chicken stock or vegetable stock
1/4 cup red wine (I used merlot)
Pinch salt
Pinch pepper
1/2 cup dried cranberries
3 turkey sausage links sliced and halved

1
Preheat the oven to 350 and lightly grease 2 large baking sheets.
2
Put about a tbsp of olive oil in the bottom of a medium sized pot. Add the quinoa and lentils. Stir to coat and let cook briefly. After a few minutes add the chicken stock, wine, a pinch of salt and pepper and stir. Let the liquid come to a rolling boil then reduce the heat to simmer and cover. Let cook until the liquid has been absorbed (this will take about 10-15 min) stirring occassionaly.
3
While the quinoa and lentils are cooking begin working on the kale. Place the coconut, pistachios and kale in a large bowl. Whisk the olive oil, coconut aminos, sesame oil and agave together in a small bowl. Pour the mixutre over the kale and lighlty toss to cover.
4
Spread out the kale out over the 2 baking sheets and place in the preheated oven. Let the kale bake for 12 or so minutes or until the kale gets crispy and browns slightly. Be careful here as you do not want your kale or coconut to burn.
5
Once the quinoa and lentils have finished cooking remove from the heat and place in a bowl. Mix in the cranberries. Using a small saucepan and about 2 tsp of olive oil brown up the turkey sausage slightly. Add this to the lentil quinoa mixture and mix. Once the kale has browned slightly and is crispy remove from the oven.
6
Now all that is left is to serve it up! You can keep the 2 items seperate or mix them together it is completely your choice! Now please enjoy!

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Kale Mixture, 4 cups packed kale, 1 cup unsweetened large flaked coconut, 1/3 cup olive oil, and more.

Yes, Kale, Cranberry, Toasted Pistachio & Coconut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale, Cranberry, Toasted Pistachio & Coconut Salad

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