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.
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
- 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
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.
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 & White Bean Salad FAQS
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.
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.
The classic dressing in the Erwhon salad is the olive oil-lemon vinaigrette.
Recipe Card
Kale and White Bean Salad
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
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.
Regi Pearce says
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.