Roasted Asparagus & Zucchini Kale Salad W Toasted Coconut Honey Mustard Dressing Recipe

Name: Roasted Asparagus & Zucchini Kale Salad W Toasted Coconut Honey Mustard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 1/2 cup unsweetened, shredded coconut; 1 large zucchini squash, roughly chopped into bite sized pieces; 1 pound fresh asparagus spears, trimmed and cut into 4ths; 1 splash of extra-virgin olive oil, as needed; 1 pinch each of sea salt and freshly cracked black pepper, totaste; 1 bunch of lacinato kale, ribs removed and leaves torn into bite-sized pieces; For the dressing; 6 ounces container of So Delicious plain, Greek style coconut milk yogurt; 2 tablespoons dijon mustard; 1.5 tablespoons honey; 1 small tangerine, juiced; 2 tablespoons toasted coconut (reserved from the salad ingredients)

Servings: persons

For the salad
1/2 cup unsweetened, shredded coconut
1 large zucchini squash, roughly chopped into bite sized pieces
1 pound fresh asparagus spears, trimmed and cut into 4ths
1 splash of extra-virgin olive oil, as needed
1 pinch each of sea salt and freshly cracked black pepper, totaste
1 bunch of lacinato kale, ribs removed and leaves torn into bite-sized pieces
For the dressing
6 ounces container of So Delicious plain, Greek style coconut milk yogurt
2 tablespoons dijon mustard
1.5 tablespoons honey
1 small tangerine, juiced
2 tablespoons toasted coconut (reserved from the salad ingredients)

1
For the coconut, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the coconut out evenly over the baking sheet. Bake for 3-5 minutes, or until the coconut is lightly golden. Pour the coconut into a bowl and set aside. Set aside 2 tablespoons of the toasted coconut for the dressing.
2
Bump the temperature up to 400 degrees F.
3
Place the veggies on the baking sheet and toss with the extra-virgin olive oil, salt, and pepper. Bake for 30-40 minutes, or until lightly golden brown and sizzling.
4
Place the kale in a large mixing bowl, add the roasted veggies (you can cool them slightly if you want), and the toasted coconut.
5
For the dressing, place all of the ingredients in a medium sized mixing bowl and whisk until smooth.
6
Add 2-4 tablespoons of the dressing to the salad and toss everything together to evenly coat.

315

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 13 ingredients. The key ingredients include: For the salad, 1/2 cup unsweetened, shredded coconut, 1 large zucchini squash, roughly chopped into bite sized pieces, 1 pound fresh asparagus spears, trimmed and cut into 4ths, and more.

Yes, Roasted Asparagus & Zucchini Kale Salad W Toasted Coconut Honey Mustard Dressing 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.

Roasted Asparagus & Zucchini Kale Salad W Toasted Coconut Honey Mustard Dressing

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