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

• 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.

salad, coconut, zucchini, extravirgin olive oil, salt, lacinato kale, dressing, delicious plain, mustard, honey, tangerine, coconut

Taken from food52.com/recipes/22074-roasted-asparagus-zucchini-kale-salad-w-toasted-coconut-honey-mustard-dressing (may not work)