• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nuts and Twigs
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
menu icon
go to homepage
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
subscribe
search icon
Homepage link
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
×
Nuts and Twigs » Recipes » Vegan Salad & Grain Bowls

Kale and White Bean Salad

Published: Feb 21, 2025 · Modified: Apr 8, 2025 by Regi Pearce · This post may contain affiliate links · 1 Comment

This Kale and White Bean Salad is a fresh and hearty salad. Tender kale, creamy white beans, and crisp apples come together with a zesty lemon-tahini dressing that’s both rich and refreshing. It’s quick to make in less than 15 minutes, easy to customize, and perfect as a main course, side dish, or meal prep option.

Jump to Recipe Pin Recipe

This kale salad is inspired by the popular version from Erewhon Market.

If you've never heard of it, Erewhon is a high-end organic grocery store that’s become a food legend in Los Angeles, California.

And their Kale and White Bean Salad is very popular - very, very popular.

The popularity of that salad inspired me to recreate a version at home at a fraction of the price. I kept the core elements - tender kale, creamy white beans, and crunchy seeds but offered an alternative dressing and a sweet touch with apples for a savory and sweet combination.

You can choose an olive oil and lemon vinaigrette similar to my Classic French Salad Dressing, which is closer to the original Erewhon dressing, or a rich lemon-tahini dressing for a creamier, nutty twist that I have included in the recipe card.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • How To Make Kale and White Bean Salad
  • Top Tips
  • Serving Suggestions
  • Recipe FAQS
  • Looking For More Greens?
  • Kale and White Bean Salad
  • Comments

Why You'll Love This Recipe

  • It's affordable to make at home!
  • Enjoy it as a main dish, side salad, or light lunch.
  • Easily adjust the ingredients to fit your taste. Swap the beans, add more veggies, or toss in roasted tofu or tempeh for extra protein.

Ingredients

collage of two pics for the ingredients. one has the ingredients for the salad, the other ingredients for the dressing.

Tahini Lemon Dressing - This is a rustic-tasting dressing that goes great with white beans and kale. If you want a lighter dressing closer to the traditional Erewhon salad, try my Classic French Salad Dressing. For another delicious herby dressing, try Lemon Herb Tahini Sauce.

Kale - You can use curly or Lacinato kale for this salad - both work great. Baby kale would work great, too. I usually go for the bagged kale for convenience and use half. Sometimes, you’ll find random fat stems tossed in (not sure why). However, they’re easy to remove, leaving you with perfectly tender kale for your salad.

See the recipe card for quantities and a complete list of ingredients.

How To Make Kale and White Bean Salad

Step 1: Make the dressing by combining all the ingredients in a medium bowl.

Step 2: After massaging the kale, combine the salad ingredients, saving the apples and avocados for last to keep them fresh and prevent oxidation.

ingredients for kale and white bean salad in a bowl.

Step 3: Combine and toss the salad until well-coated.

Top Tips

  • Massage the kale. It breaks down its fibers, making it softer and easier to digest. If you’re using bagged kale, massaging is still recommended. It is pre-chopped, which can make it a bit tougher since it typically includes thicker stems and ribs. To massage kale, drizzle it with a little olive oil or lemon juice then gently rub the leaves with your fingers for about 2-3 minutes until they soften.
  • That said, if the kale is finely chopped or you’re short on time, you can skip massaging and just let the dressing sit on the kale for 10-15 minutes to help soften it.
  • Add the avocado and apples when ready to eat so they stay fresh.

Serving Suggestions

  • Serve the salad as a light meal, or add grilled tofu, tempeh, or roasted chickpeas for extra heartiness.
  • Pair it with warm pita bread or naan - lightly toasted in a skillet for a crispy edge - or crusty sourdough to soak up the dressing.
  • Pair with Vegan Falafel Wrap or Falafel Pita Sandwich.
  • Present it as a side salad at potlucks, picnics, or barbecues - it holds up well, even after sitting out.
  • Use the salad as a filling for a tortilla for a quick wrap.
kale and white bean salad in a bowl.

Recipe FAQS

 Do I need to massage the kale?

Yes, massaging the kale helps soften the leaves, reduce bitterness, and improve texture. Simply drizzle a little olive oil or lemon juice and rub the leaves for 2-3 minutes until they soften and darken. Alternatively, let the salad sit with the dressing and other ingredients, and the kale will soften.

 Can I make this salad ahead of time?

Yes! This salad holds up well in the fridge for up to 3 days, thanks to the hearty kale and white beans. For the best texture, add apples and avocados right before serving to prevent browning.

What dressing is traditional in the Kale and White Bean Erewhon salad?

The classic dressing in the Erwhon salad is the olive oil-lemon vinaigrette.

Looking For More Greens?

  • collard green wraps on plate.
    Collard Green Wraps
  • Vegan Kale Potato Leek Soup top view in a bowl
    Vegan Kale Potato and Leek Soup
  • angle side view of a hand placing a plate of Vegan Grits With Savory Mushrooms and Collard Greens on a table.
    Vegan Grits With Savory Mushrooms and Collard Greens
  • side view of a glass of Mango Kale Smoothie -Smoothie King Copycat with a straw.
    Homemade Vegan Mango Kale Smoothie

Got a minute? I'd love for you to comment and rate Kale and White Bean Salad. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

kale and white bean salad in a bowl.

Kale and White Bean Salad

Regi Pearce
This Kale and White Bean Salad is a fresh and hearty salad. Tender kale, creamy white beans, and crisp apples come together with a zesty lemon-tahini dressing that’s both rich and refreshing. It’s quick to make in less than 15 minutes, easy to customize, and perfect as a main course, side dish, or meal prep option.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course main course, salads, side dish
Cuisine American, Vegan
Servings 4 Bowls
Calories 485 kcal

Ingredients
  

For the Salad

  • 5 ounces kale I use half a 10 ounce prewashed and chopped bag
  • 2 cups white beans cannellini or Great Northern
  • 1 Hass avocado chopped or diced
  • 1 small apple red or green; diced
  • 3 tablespoons sunflower seeds
  • 3 tablespoons hemp seeds
  • 3 tablespoons pumpkin seeds

For the DressingLemon-Tahini Dressing:

  • ¼ cup tahini
  • lemon zest from one lemon
  • 3 tablespoons lemon juice freshly squeezed
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup or agave optional
  • 1 clove garlic minced
  • 2-3 tablespoons water to thin the dressing
  • ¼ teaspoon salt to taste
  • ⅛ teaspoon black pepper to taste
Get Recipe Ingredients

Instructions
 

  • Massage the Kale: Place the chopped kale in a large bowl. Add a pinch of salt and a drizzle of olive oil, then massage the kale with your hands for about 2-3 minutes until it becomes tender and dark green.
  • Prepare the Dressing: In a small bowl, whisk together tahini, lemon zest, lemon juice, olive oil, maple syrup, and garlic. Slowly add water until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
  • Assemble the Salad: Add white beans, Hass avocado, apples, pumpkin seeds, sunflower seeds, hemp seeds to the massaged kale.
  • Combine: Pour the tahini dressing over the salad and toss until evenly coated.

Notes

Nutritional information is only an estimate.
You can use either curly kale or Lacinato kale for this salad. Baby kale would also work. I usually go for the bagged kale for convenience, though sometimes you’ll find those random fat stems tossed in. Remove those for a better texture in your salad.
An alternative to massaging kale is letting the kale sit in the prepared salad with the dressing for 10-15 minutes to help soften it.
The classic dressing in the Erewhon salad is an olive oil-lemon vinaigrette, made by whisking together olive oil, fresh lemon juice, minced garlic, a pinch of salt, and black pepper. You can use my dressing for Classic French Salad Dressing for a similar dressing or Lemon Herb Tahini Sauce for another herby tahini dressing.
 

Nutrition

Calories: 485kcal | Carbohydrates: 36g | Protein: 19g | Fat: 32g | Saturated Fat: 4g | Sodium: 179mg | Fiber: 12g | Sugar: 6g | Calcium: 209mg | Iron: 7mg
Keywords 15 minute recipe, beginner friendly, easy, gatherings, potluck, raw, veganuary
Tried this recipe?Please consider Leaving a Review!

More Vegan Salad & Grain Bowls

  • plate of the ravioli salad.
    Trader Joe’s Ravioli Pasta Salad
  • bowl of angel hair pasta salad.
     Angel Hair Pasta Salad
  • cucumber and apple salad in a bowl.
    Cucumber and Apple Salad
  • Mediterranean Cucumber Tomato Salad with wooden serving spoons in the bowl.
    Mediterranean Cucumber Tomato Salad

About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Regi Pearce says

    February 21, 2025 at 4:34 pm

    5 stars
    This Vegan Kale and White Bean Salad is a new favorite. The combination of kale, creamy white beans, apples, and crunchy seeds is spot-on, and I love having the option of the classic olive oil-lemon vinaigrette or the lemon-tahini dressing. Both are delicious, but the tahini version adds such a rich, nutty flavor.

    Reply

Primary Sidebar

Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

What kind of person builds a blog called Nuts & Twigs?

Curious? Read Behind the Apron


Summer Recipes

  • vegan chickpea tuna salad in a bowl with a spoon.
    Vegan Chickpea Tuna Salad
  • Trader Joe’s Falafel Naan Wrap.
    15-Minute Trader Joe’s Falafel Naan Wrap
  • vegan banana ice cream in a glass; side view
    Vegan Banana Ice Cream
  • side angle of vegan caesar pasta salad in a white bowl.
    Vegan Caesar Pasta Salad
  • crispy vegetable fritters stacked on a plate.
    Crispy Vegetable Fritters
  • homemade Italian vinaigrette in a jar.
    Homemade Italian Vinaigrette

Popular Recipes

  • walnut meat in a bowl next to brown rice
    Easy Walnut Taco Meat
  • vegan sushi bake casserole with the garnishes side view
    Vegan Sushi Bake
  • angle side view of a hand placing a plate of Vegan Grits With Savory Mushrooms and Collard Greens on a table.
    Vegan Grits With Savory Mushrooms and Collard Greens
  • bowl of angel hair pasta salad.
     Angel Hair Pasta Salad
  • bunch of sliced high protein lupini seitan
    High-Protein Lupini Bean Seitan
  • jar of the lemon vinaigrette.
    Easy Lemon Vinaigrette

Footer

back to top

About

  • About
  • Frequently Asked Questions
  • Contact Me

Information

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2024

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required