Remember when I mentioned in my last Friday Faves that I’m currently in love with Heidi Swanson’s Coconut and Kale Salad from her cookbook Super-Natural Every Day? I am still obsessed with the combination of coconut and kale, and today I put a new spin on her salad by adding cranberries, chickpeas, and sliced almonds. You guys, it’s delicious.
This salad, without a doubt, ranks in the top 5 of my favorite salads of all time list. Yep, I keep lists of my favorite recipes in my head. In case you’re wondering, other serious contendors are my Autumn Salad with Maple Roasted Butternut Squash, Beet and Goat Cheese Arugula Salad and my BLT Chopped Salad with Herb Yogurt Dressing. The fun thing about all three of these salads is how different they are. The butternut squash salad is obvious appropriate for fall and even into the winter as it incorporates squash and pomegranate perils, the Beet Arugula Salad is what I do when I spy beets at the farmers market, and the BLT Chopped Salad is a perfect way to use summer sweet corn. Meanwhile, this delightful Coconut and Kale Salad can really be enjoyed all year long, in my opinion.
I’m new to the world of wheat berries, and find myself really loving them. They are hearty, chewy, and nutty in flavor with one downfall: they take up to an hour of cooking time! Compared to 15-20 minutes for quinoa or even 10 minutes for couscous, the wheat berries put a real damper on my quick weeknight cooking. To solve this problem, I whipped up a big batch of them over the weekend and put half in the freezer and used half for this salad. Crisis: averted.
I really loved the flavors going on in this salad. While there is very little seasoning this salad as there’s no true dressing, I found there was still a lot of flavor. The garlic had a lot to do with that, along with the coconut oil. Of course the cranberries, kale, almonds, and garbanzo beans all add their own bit of yum to it as well. Oh and the shredded unsweetened coconut! Do not forget that. And I would definitely not use sweetened coconut…try the unsweetened and you will thank me.