This Lemony Kale and White Bean Salad is combines Tuscan kale, great northern beans, sundried tomatoes, pecorino romano cheese, and lots of seeds in a simple Lemon Vinaigrette Dressing. It is bursting with flavor and packed with protein, fiber, and nutrients making it the perfect hearty, flavorful side or entree.
Spring is setting in and the days are getting longer, the sun is getting brighter, and the winter chill is finally starting to warm up. The trees are blossoming, and the flowers are starting to make their long awaited arrival. There is something so perfectly inspiring and magical about these warm spring days, when everything seems a little brighter and new. Except for today that is – today is chilly and gloomy with steady rain showers all morning. But I am not letting that dull my great mood, so I am dreaming about this bright Lemony Kale and White Bean Salad. The perfect hearty lunch or dinner recipe when you need a sunny boost. This is seriously the kind of recipe I could eat every day and never get tired of it!
The inspiration for this recipe came to me, like many of my recipes do, from a craving for a simple combination of nutrient rich and flavorful ingredients. I love using Tuscan Kale in salads, as it tends to be a little more tender than curly kale, plus you can’t beat that rich, dark green color. I have also been on a real white bean kick lately. I have been trying to incorporate more beans and pulses into my diet – emphasizing at least 3 servings per week – and white beans are one of my go-to options. They are mild, slightly nutty, and easy to incorporate into all types of meals. Toss them in a salad or pasta, roll them up in a burrito or wrap, or add them to soups and stews, you can’t go wrong.
Often times as part of my recipe development process, I will Google a recipe idea I have to get a better feel for what similar recipes people already love. I find it helps my recipe take shape, often inspiring me to try out new flavor combinations or incorporate unique ingredients I might not have thought of yet. So when I Googled “Kale and White Bean Salad” for inspiration, I was surprised to find that many of the top recipe results were for Erewhon copy-cat Kale and White Bean Salads. This trending recipe includes a combination of fresh kale, tender white beans, and a variety of seeds for a nutty crunch, tossed in a super simple lemony vinaigrette dressing. It doesn’t get any simpler or more delicious than that!
Now, living smack in the middle of the country in St. Louis, I have never stepped foot in LA’s favorite upscale grocery store, but I know they are popular for several viral trending recipes – including something similar to this Strawberry Shortcake Smoothie Recipe, Hailey Bieber’s favorite. In addition to frequent celebrity sightings, Erewhon is known for their fresh, organic, health-conscious recipes and offerings. Based on the recipes I have seen online, I’m pretty sure I’d be obsessed with all of it.
But enough about that, back to the good stuff, this Lemony Kale and White Bean Salad Recipe – and this recipe is all the good stuff!
How Do You Make This Lemony Kale and White Bean Salad Recipe?
This Kale and White Bean Salad Recipe with Lemony Vinaigrette is quick and easy to make – requiring no cooking. It is perfect for making ahead of time for meal prep lunches or dinners. Serve it as a side dish to grilled salmon, chicken, or shrimp for a nutritious dinner or enjoy it on its own for a hearty lunch or dinner recipe.
To make this salad you will need:
- Tuscan Kale – Tuscan kale, also known as lacinato or dinosaur kale, has flat, spear-shaped leaves that are a rich, dark green color. Compared to curly kale, it has a milder, slightly sweeter flavor. If you can’t find this variety, feel free to substitute regular curly kale.
- White Beans – For this recipe, I used great northern beans, as they are medium sized with a slightly sweet, nutty flavor. You can also substitute another white bean like cannellini or navy beans.
- Sundried Tomatoes – Sundried tomatoes add a chewy texture and flavorful pops that are perfect with the nutty flavors in this salad. Try to find sundried tomatoes that are packed in just olive oil and herbs for the best flavor and benefits.
- Sunflower Seeds – Sunflower seeds add a nutty crunch to this salad. They are a good source of vitamins (vitamin E and B6), minerals (magnesium, selenium, and zinc), healthy fats, and protein.
- Hemp Seeds – Hemp seeds, also known as hemp hearts, are like tiny little nutrient packed powerhouses, rich in fiber, protein, omega 3 and omega 6 fatty acids, and antioxidants. Plus they add a delicious nutty flavor to this salad.
- Shallot – A thin sliced shallot adds a subtle oniony flavor that enhances, without overpowering the other flavors.
- Pecorino Romano – This dry sheep’s milk cheese offers a salty, tangy, and slightly nutty flavor that is perfect in this salad. I like to prepare the cheese two ways – very finely shredding most of the cheese creating a perfect snow like texture that almost melts evenly throughout each bite. Then I finish the salad off with a couple of final shavings of cheese for extra salty, rich pops. If you want to keep this vegan, you can leave the cheese out.
- Lemony Vinaigrette – This lemony vinaigrette is super simple to make and might just be my new favorite dressing. It is bright and tangy with fresh lemon zest and juice, with a hint of sweetness from some maple syrup. Dijon mustard, extra virgin olive oil, and a pinch of oregano balance out the flavors.
Erewhon’s Kale and White Bean Salad recipe also includes avocado, and I agree the creaminess would pair nicely with the nutty flavors, but since I wanted to make this a salad that could easily be made ahead of time, I decided to skip the avocado. But you can definitely add this in if you like. I recommend adding avocado just before serving for best results.
Looking for More Salad & Make Ahead Lunch Recipes?
The key to healthy eating (for me at least), is planning ahead. So simple and flavorful make ahead recipes – like this Lemony Kale and White Bean Salad Recipe – are some of my favorite options for busy weekdays so I can easily have nutritious, (mostly) plant based, balanced meals to fuel me through the week.
Some of my other favorite recipes for make ahead lunches and salads include:
- Greek Salad with Kale and Quinoa
- Mediterranean Kale Caesar Salad with Creamy Tahini Dressing
- Summer Salad with Mango and Black Rice
- Beet and Kale Salad with Ginger Turmeric Dressing
- Walnut, Apple, and Kale Power Salad
- Easy Creamy Tomato Soup
- Roasted Sweet Potato, Kale, & Quinoa Power Bowl
If you make this Lemony Kale and White Bean Salad or any of my other favorite recipes, don’t forget to comment and rate the recipe below to let me know what you think! You can also share your photos and tag me @NamasteHomeCooking on Facebook or @NamasteHomeCooking on Instagram.
Lemony Kale and White Bean Salad
Ingredients
- 4 cups Tuscan Kale (stems removed and shredded)
- 1 15 oz can great northern beans (drained)
- 1/4 cup sundried tomatoes
- 1/4 cup roasted sunflower seeds
- 1/4 cup hemp seeds
- 1/4 cup Pecorino Romano Cheese (finely shredded, plus few extra shavings for garnish)
- 1 shallot (minced)
Lemony Vinaigrette
- 1 tsp lemon zest
- 3 tbsp lemon juice (about 1 medium-large lemon)
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 3 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
Instructions
- To a large bowl, add kale. Drizzle with a tiny bit of olive oil, and massage gently between fingers until kale softens and darkens to a rich, dark green.
- Top kale with white beans, sundried tomatoes, sunflower seeds, hemp seeds. Using zester, finely grate the pecorino romano cheese over salad.
- In a small bowl or jar, add dressing ingredients, whisk with a fork to combine - if using a jar, add a tightly fitting lid and shake until oil and lemon juice emulsify.
- Pour dressing over salad, and toss to combine. Top with a few pecorino romano shavings for garnish - I like to use a vegetable peeler or sharp knife to slice a few shavings.
- Serve immediately or refrigerate until ready to eat.