Warm Kale, Coconut and Tomato Salad

To cut a lot of cherry tomatoes all at once, put them between 2 flat plates about the same size, and while pressing down the top plate slightly saw through them with a serrated knife (bread knife works well). Roast them cut side up. They don't come out perfectly in half, but who cares?

Very tasty and easy to make. I roasted the tomatoes and the kale each at 400 F for 10 min at the same time - the kale pan under the tomatoes on the bottom rack. Both turned out perfect. I added about 1 tbsp olive oil to the kale mixture before roasting. Very nice contrasting textures and flavors - soft and sweet tomatoes, savory and crunchy kale with wonderful roasted coconut flakes all under the lime juice-spiked dressing with a kick from the minced jalapeños. Wonderful!

This was really easy and delicious. The tomatoes were over cooked at 15 minutes. I will keep a closer eye on them next time

The flavors were very contemporary and pleasing, but roasting the kale (without oil) left it chewy-leathery and not delicious. Will try blanching it first (in ribbons) then sauteing or roasting.

We all agreed that this was a salad we would make again with a few notes: the jalapeño seemed to be gratuitous heat so could be left out. We would remove all stems from the kale; we also massaged it and added a drizzle of evoo. Might also roast the tomatoes whole as they rather disintegrated. We all LOVED the dressing and thought of many other uses. For a bit of protein, we would add some roasted shrimp.

I could not bear to roast the kale without a dollop of olive oil. The results were outstanding, my husband called this salad "transcendent" because of the complexity of different flavors, particularly roasted coconut. It will become a regular for our family, but next time I will at least try to roast without the oil.

This is seriously tasty. I massaged the kale a bit before roasting to help tenderise it. Added some crispy fried tofu for protein. Definitely will make this again.

The flavors of this dish were tremendous, but we didn't enjoy the texture of the kale (we ended up with some kale chips, and other rubbery bits). The tomatoes were so delicious with the lime zest, I plan to use them in other dishes as well. Next time I will wilt mixed greens as the base and it will be perfection.

I will try this salad but my go to kale salad is a very simple kale salad. I make a dressing of honey and fresh lemon juice and a little olive oil. I also scatter some sliced almonds on top of the salad with some dried cranberries if I'm making it at Thanksgiving/Christmas or dried blueberries (or fresh if available) in the spring/summer months. Also sprinkle some crumble feta cheese over the kale too. It's always a hit at potlucks.

This is a really easy, really tasty, really different take on a salad/side. After reviewing comments I chose to massage the kale with a bit of olive oil mixed with the coconut/soy and let this sit for awhile (and tossing every now and again). The kale became a lovely texture and flavor with the coconut, and didn’t even need to be baked. I recommend tossing the roasted tomatoes with the (uncooked but marinated) kale like this- yummy!

I roast them cut side up as much as possible. Shaking the sheet turns some.

Loved the roasted cherry tomatoes and all these flavors. But not the kale! Next time I'll use a fresh green for this delicious salad & dressing.

So unlikely to use lime zest on kale, but the dressing was astonishingly tasty. Picked the kale and accidentally left it soaking overnight in the sink, but that served to tenderize tough leaves a bit. Dressed kale with some olive oil before toasting with other ingredients. Used crushed red pepper in the dressing as we had no jalapenos. Oh, boy!

Leftover dressing mixed with a little tamari was excellent on stir fried veggies. Who would have guessed?

We liked this a lot, but it was more hassle than I expected. I dirtied 3 sheet pans roasting all the kale + the tomatoes. For me, the high points of the flavor profile were the lime, ginger, jalapeno, roasted tomatoes and toasted coconut. I probably will try just massaging the kale well next time as I didn't feel roasting it added much to the flavor. I will probably also skip salting the tomatoes, as it was fairly salty even though I used low-sodium miso. We ate it with nice pork sausages.

Agreed. The kale is all right but nothing to write home about, IMO!