White Bean Kale Salad with Tahini Dressing

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Big plate of our AMAZING Lemony Garlic Kale Salad with Butter Beans and Garlic Croutons

I think there’s something wrong with me. I’ve started to crave kale.

If I haven’t had it in two days, I get something like a twitch. I need a dark, leafy greens fix STAT.

Most mornings, I have a green smoothie loaded with kale and spinach. And if I’m feeling especially healthy, I whip up a Roasted Sweet Potato Chickpea Kale Salad for lunch or dinner. Oh, and Cheesy Kale Chips – they usually call my name around 3 p.m.

This is not me bragging about my healthy diet. This is me confessing that I think I have an addiction. Halp.

Bowl of butter beans and seasonings for making a super healthy vegan kale salad

In all seriousness, I love that I love leafy greens! I know it’s an acquired taste for some. The first time I tried kale was in a smoothie that wasn’t properly blended and I swore I’d never try the bitter, tough green again.

Fast forward to today and I literally pick the kale that’s meant for garnish off John’s dinner plate like it’s the last bite of chocolate cake on the table.

This salad takes my kale obsession even further. I added in white beans, some garlic croutons, and dressed it in a simple tahini dressing. Friends, it’s like a flavor explosion in the mouth. I (literally) think I’m in love.

Massaging kale for a delicious vegan whole meal salad recipe

It starts with a little kale massage to break down the texture and remove some of the bitterness. Olive oil, lemon juice, fresh garlic, and maple syrup infuse flavor before the dressing even goes on.

If your salad tastes delicious on its own, you don’t need as much dressing! That’s my number one kale salad tip. Pre-season – it’ll get you far in life.

Whisking ingredients for homemade vegan Garlic Tahini Dressing

Next come white beans tossed in olive oil, lemon juice, sea salt, and fresh parsley.

And while all of this is happening, roast up some simple garlic croutons and whip up my 5-ingredient tahini dressing. It’s like liquid gold as far as I’m concerned. I rarely deviate from this dressing these days. It’s become my absolute favorite for every kind of salad.

Pouring Garlic-Tahini Dressing over our Lemony Garlic Kale Salad with Butter Beans

I hope you guys love this salad! It’s:

Super quick (30 minutes)
Simple (with basic ingredients)
Loaded with lemon-garlic flavor
Creamy + sweet, thanks to the tahini dressing
Loaded with fiber + protein (15 g protein per serving!)
Satisfying + healthy
& Perfect for weeknight meals and hosting

I think this salad is perfect for when you’re craving something substantial but nutrient-rich. I personally love big kale salads for lunch because it means I’ve already gotten in nearly all of my vegetables servings before dinner, leaving lots of room for things like pizza and ice cream. Let’s be real – I eat greens so I can have pizza and dessert.

If you try this salad, let us know! Leave us a comment, rate it (once you’ve given it a go), and last but not least – take a picture and tag it #minimalistbaker on Instagram! We’d absolutely love to see what you come up with. Cheers, friends!

Big plate of Lemony Garlic Kale Salad with Butter Beans and Garlic Croutons for an easy vegan dinner

White Bean Kale Salad with Tahini Dressing

A 30-minute kale salad with lemon-herb white beans, garlic croutons, and a creamy tahini dressing. A hearty, flavorful, plant-based side or entrée.
Author Minimalist Baker
Gold fork resting on a plate of Vegan White Bean Kale Salad
4.86 from 82 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entree, Salad
Cuisine Vegan
Freezer Friendly No
Does it keep? Best when fresh



  • 2 cups white or wheat bread (cubed // day old is best // sub gluten-free if needed)
  • 1/4 cup olive oil (or other neutral oil, such as avocado)
  • 1/4 tsp each garlic powder, sea salt + black pepper


  • 1 15-ounce can white or butter beans (rinsed and drained)
  • 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1 Tbsp fresh parsley (chopped // plus more for topping)


  • 10 ounces kale (chopped // large stems removed)
  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 1 pinch each sea salt + black pepper
  • 1 clove garlic (minced)


  • 1/3 cup tahini
  • 1 clove garlic (minced)
  • 1 1/2 lemons, juiced (1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml)
  • 1-2 Tbsp maple syrup
  • 1 pinch each sea salt + black pepper
  • Hot water (to thin)


  • If making croutons (optional), preheat oven to 325 degrees F (162 C).
  • Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  • Spread on a bare baking sheet and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
  • In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  • Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
  • To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  • Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional). Best when fresh. If serving later, store dressing and croutons separate.


*Nutrition information is a rough estimate calculated with croutons and dressing.
*Salad inspired by Deliciously Ella. Recipe adapted from my Garlicky Kale Salad with Crispy Chickpeas.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 541 Carbohydrates: 58.2 g Protein: 14.8 g Fat: 32 g Saturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 607 mg Fiber: 8.6 g Sugar: 8.7 g

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My Rating:

  1. YJ Ashleigh says

    Wow, I’ve never loved kale this much! This is such a delight, thank you :)

    I followed the recipe to the t except for omitting the garlic croutons (ran out of bread). I’m eating the leftovers from yesterday at my work desk as I type this, and this salad really hits the spot. You’ve converted me to one of those people that grab giant bags of kale at Trader Joe’s..because I can easily chomp down on a 10 oz bag of kale now!

    Can’t wait to try your other recipes.

  2. Marissa says

    I did not have Tahini so did not make the dressing, but added some extra lemon, oil olive, and garlic to the kale and topped it off with avocado, still delicious! Looking forward to trying it with the dressing.

  3. Miles says

    This salad blew me away. Kept saying “Wow”out loud, which is how I know it’s good. Adding to my regular weekly rotation of dinners. Thank you!

    I used great northern beans, perfect. Added baked sweet potato as a side.

  4. Lauren E. says

    This Kale Salad was beyond delicious!
    The tahini dressing added so much creaminess . This salad would be great if having company, as it tastes as impressive as it looks. But I will make for myself anytime. I put the last spoonfuls on top a baked potato for a filling meal. Wonderful job Dana as usual! Thanks for all your hard work and sharing with us vegans.

  5. Lauren says

    On the menu for tonight Dana. This looks so very inviting. Already have all the ingredients. I have leftover vegan garlic chabata bread so I’ll just cube it up. I love tahini and canelli beans. Don!t tell my hubby I’m massaging the kale, he’ll get jealous! ? Gonna rate 5 stars cause all your recipes are ALWAYS amazing!

  6. Melissa says

    Super delicious! I used chickpeas as I didn’t have white beans and omitted the croutons. It was amazing! Hands down, best dressing evah! :)

  7. Stephanie says

    I just made this salad and it’s beyond good! I was a little concerned about the amount of steps but it was worth it! Thank you for this delicious recipe. I am sure this is now going to be in constant rotation!

  8. Q says

    This is absolutely delicious! I never would have put maple syrup with tahini but it came out beautifully. Without croutons, 1/4 of the recipe came to 303 calories. Thanks for the recipe, I will be sure to look around the site and try a few more.

  9. DF says

    Very tasty! I’m not a fan of kale and wanted to try to incorporate more of it into my diet. This recipe is PERFECT for that! I was very impressed with the simplicity and great taste. Thank you for sharing this.

  10. Erica Cheek says

    I used Soom tahini which makes a difference. I only ate the kale with vegan parm. I stuffed my face! The slight sweetness with the bright flavor of the lemon is spot on. Looking forward to trying the entire meal for dinner.

  11. Ivette Bravo says

    Made this tonight and it was amazing! I don’t normally review recepies I’ve made but this one deserved! We followed the recepie exactly. Can’t wait to make this again! I’m in love

  12. Jen says

    I love your salad! I add about a cup of thinly sliced green cabbage for crunch and it’s so good. My whole Kale-resistant family loves it.

  13. olivia says

    Great salad, but too many steps. Why mix the beans/vinaigrette separately from kale/vinaigrette? Am I missing something feng shui here? :)
    I just tossed the beans and kale together, then added your fab tahini dressing (to which I also added a bit of extra garlic, the zest of the juiced lemon, and let marinate all day). Super Yum – will be having again tomorrow.

  14. Ana Acosta says

    I’ve made this a couple times for potlucks and everyone has loved it. It’s totally worth the extra work to make the vegan parmesan and the homemade croutons. Someone told me they could “taste the love” in this salad and I think it’s because of all it’s homemade layers. I recently made it with store bought croutons and vegan parmesan which makes it a lot easier if you’re on a time crunch, but I’d choose the homemade version any day. You really can’t go wrong with this recipe unless you don’t like lemon.

  15. Laurie says

    This was an amazing salad! Great flavor and texture. I have so much kale in my garden and am excited to have this recipe at the right time in the season. Thank you ?

  16. Jill says

    I made this. I repeated it. I keep repeating it. This is my favourite salad recipe of all time. Yummmmmm

    • Ellen Piacente says

      1/3 cup tahini…the amount magically appeared ? in the recipe, the next day. Successfully winged it the night before.
      Terrific salad, massaging makes a difference; nice with a bit of shaved parm.

  17. Erin says

    This is fantastic! Eating it as I type this and I have to hold back from eating the entire bowl. Only sub I made was chickpeas for white beans because that’s what I had on hand but I bet a creamy white bean would have been even better! The croutons are awesome right off the pan, as both of my children will attest!

  18. Melissa says

    I made this tonight and we are LOVING it! I subbed avocado for the oil when massaging the kale. I also used the tiniest drizzle of oil on the beans, maybe 1 tsp. For the dressing, I left out the oil and instead cut up avocado in the salad, then added the dressing sans oil. SO delicious. This will now be on our rotation for when I have a beautiful bunch of organic kale. Thank you!

  19. Penny O says

    Beautiful dressing! I didn’t have white beans so I subbed garbanzo and I grated frozen whole lemon into the beans. To the kale I added mustard greens, broccoli, grated carrots and pumpkin seeds. I served with 1/2 avocado per serving. Delish!!

  20. Jane says

    I made this earlier this week and my husband and I can’t stop eating! The dressing is so delicious. Also, thank you for the tip about massaging the kale – I had never heard this before and it really did improve the taste. I’m gearing up to make the GARLICKY KALE SALAD WITH CRISPY CHICKPEAS this weekend – can’t wait for those chickpeas! Thanks, Dana!

  21. Laura says

    Hey! This salad looks delicious and includes all the things I love most! So, I’ve recently started using MyFitnessPal to track my proportion of proteins/fats/carbs and how much sugar I’m eating. I input this recipe in there, and it had 1271 calories per serving, which seemed like a lot! I’m a smaller woman so I’m supposed to intake around 1500 calories per day. Also, it had 106 grams of fat, which is double what I’m supposed to intake (and that’s with me setting my fat limit at the high end). So, my question is… how big is a serving? Also, the vast majority of this fat is coming from the tahini, would the salad be not worth eating at half of the amount?

    I read a lot of different things about nutrition, all of them conflicting. I know that in nutrition, nothing is a simple as “a calorie is a calorie” and that sugar is likely a much bigger culprit than fat, but I am still somewhat floored that the calories and grams of fat are so high on this particular recipe. I was wondering if you keep track of any of this stuff and what your thoughts on nutrition are?

  22. Oana says

    I made this salad for dinner tonight and it was wonderful. Easy, flavourful, and extremely filling and satisfying. I’ve never made tahini dressing before and I am in love now. Thank you!

    • Laura says

      You can input URL of recipes into MyFitnessPal and adjust as needed (make sure the suggested matching ingredients actually match), and it will create nutrition facts per the recommended serving size. You could also delete the croutons in the ingredient list, and it will adjust the nutrition facts.

  23. Stephanie says

    I am in charge of a salad for tomorrow night’s holiday dinner with friends and I am bringing this! Thanks for the round up! Looks delicious!

  24. Peter Zockoll says

    Very munchable. Reminded me a bit of a vegan Caesar salad. Easy to prepare and made enough for four servings. Thanks!

  25. Jane says

    I haven’t had a chance to try the kale and white bean part of this recipe, but I made the dressing for “regular” lettuce leaf salads and it was wonderful. I used roasted garlic since to mellow the flavor, and omitted the maple syrup since I was having it with milder greens than kale. Lovely recipe, thank you!

  26. Kristen says

    I guess I’m the only one around who doesn’t like kale. The dressing and beans sound delicious. Could you recommend a type of lettuce for this salad? Thanks!

  27. Kelly says

    Hi Dana! I want to try this dressing for some guests this weekend. Can I make it in advance? How long does it keep in the fridge? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Cilantro has a distinctly different taste and I wouldn’t necessarily recommend it for this dish! If you do end up giving it a try, let us know how it turns out!

  28. Tamar says

    I just started my own blog and I was wondering whether I could share a link to this recipe (and maybe some others in the future) on my Facebook page. This has been one of the greatest recipes I have come across and definitely was the game-changing recipe that made me start using kale.
    Thank you!

  29. Michelle says

    This salad is amazing! I make it all the time! Super satisfying and delicious. I’ve made it for company and everyone always wants the recipe!

  30. Martha says

    We made this tonight for dinner with croutons from a local bakery. We didn’t measure exactly, so our proportions may not have been spot on, but the salad was delicious anyway. I served it with baked sweet potatoes. My kids, 9 and 4, didn’t ask for seconds, but they ate all of the small portion I’d given them. That doesn’t sound like a compliment, but for our family, it is! I think using store bought croutons is key to us being able to keep this as a weeknight dinner, but it will definitely be made again. Thanks for sharing!

  31. R Gilbert says

    Very tasty…packed full of flavor. Takes a little prep work, but overall an easy recipe. Look forward to making it again in the future. Thank you for sharing!

  32. Monique Robinson says

    This is my fourth time making this salad, in the last six weeks.?
    My husband and I love it!!!!! Thank you!!!!!

  33. Missy says

    Loved this salad! I agree that massaging the kale with the olive oil, lemon juice, etc… before dressing the salad really helped the flavor of the kale. Only change I made was to use crushed cashews instead of croutons – delicious! This will be making regular appearances on the menu in our house!

  34. Jen says

    Could not believe how good this salad was!!! My 9 year old ate an entire bowl and wanted more!!! What!! That’s hard to do! And it got better over the next few days in the fridge! I’ve never had a salad keep so well! You’re an incredible talent!

  35. Gemma says

    This salad is AMAZING, I don’t know if it’s the dressing or the way you dress the kale but I absolutely loved it and will make it again and again!!!

  36. Christin says

    So…..this is my new favorite salad!! I’m obsessed. I had it last night and I’m seriously considering going to the store again tonight to buy all the ingredients again! =) Ha, thanks so much, LOVED it.

  37. Gabrielle says

    I made this for dinner tonight and thought it was great. The dressing was too sweet for me, but that’s the only adjustment I’ll make for next time – because there will surely be a next time!

  38. Lauren says

    I’m only one person and commute 4 hours each day for work so I typically cook my lunches and dinners for the entire week on Sunday. Holding out on pouring the dressing over the salad and the croutons until the day I eat it, how many days do you think this would last? I mean, could I make it all Sunday and assemble at lunch mon-thurs? :)

    Can’t wait to try this! I eat Kale at least one meal every day!

  39. Jacqueline says

    Oh. My. Gosh. This was so good! I would absolutely make this again. And not a lot of ingredients! That dressing is divine! Although it is perfectly satisfying as is, it could handle any number of additions. The only one I thought about while eating was some toasted walnuts or pine nuts. But really, it was delicious! I’m new to vegan cooking and am very happy to have found you. Thank you!

  40. Melissa says

    I have recently decided to make a big change in my life and adopt a whole foods plant-based diet, so I’ve been on the hunt for vegan-friendly recipes. I’ve always liked salads, but needed something different. I think I’ve found my new go-to recipe! This was so perfect in every way. I am in love. Thank you so much!

  41. Ana @ Ana's Rocket Ship says

    You’ve ONLY JUST started craving kale? Seriously? I first had it when I was a kid and it came in our families veg bag. I mean – kale is so good it was the only vegetable my SUPER PICKY brother who actually eats nil types of veggies would even allow on his plate.

  42. Kit says

    I LOVE this salad. I love the way flavors are layered throughout the preparation. My seven year old ate it all up, but my three year old won’t touch kale. Too bad for him.

  43. Noell says

    This is so good! Tahini is the best thing and I love it with the added sweetness of maple syrup. I added cooked couscous the second time I made it. YUM. I haven’t made the croutons though… Looks like I have another excuse to make this.

  44. William says

    The photos and descriptive phrasing got me.
    The dish was roughly replicated, and after making this for the two of us (it could feed three hungry adults) I thought I’d share our take on the dish:

    The croutons are fantastic, as are the white beans. Trader Joe’s carries organic white beans that are a little on the briny side but served the recipe well enough.

    Our only issue taste-wise was with the maple syrup.
    I did use approx. 2 tablespoons so perhaps if a person stuck with just one you would be okay. My girlfriend felt it didn’t need maple flavor. I sort of get the deep rich flavor it brings, but I was thinking honey might be a more neutral choice.

    All in all it was inspiring and healthy and if I’d had the vegan parm on hand I could see that making it even better. Thank you from both of us.

  45. Paula says

    This was a REALLY delicious salad! I added roasted cauliflower for fun, and it was so satisfying. Thank you so much for sharing, and keep the recipes coming!!

  46. Heidi Melville says

    Absolutely awesome!! Love this salad. Make it often. I use Culina Biodynamic Rice bread and swap white beans for kidney beans! Oh! Instead of kale I use home grown lettuce. Turns into a beautiful vegan Caesar type salad. Very talented Minimalist Baker :)

  47. Lainie says

    This was so great! Have to admit that I used lime juice in a pinch for the dressing (ran out of lemon after the other two components). Still quite wonderful. Thanks for the recipe!

  48. Heather says

    In response to an earlier comment, unlike spinach, kale is low in oxalic acid. One concern with oxalic acid is that it blocks the absorption of calcium.

  49. Maja says

    Yummy! I didn’t add croutons because of the calories and barely used any olive oil but still tasty :) Thank you so much for the inspiring me to actually make something I saw on a food blog :O

  50. Kathryn says

    This is the best salad I’ve ever had! The homemade croutons are such a good touch. I added artichoke hearts based on another reviewer’s comment as well as a little bit of sriracha in the dressing and the bowl is in front of me and it hurts to think that I have to wait til tomorrow to eat it again. Thank you so much, Dana!

  51. Denise says

    This was super easy and super yummy. Left out the maple syrup because I didn’t have any but it was still great! Thanks Dana!

  52. Holly says

    Just made this for dinner. So flavorful! I almost didn’t make the croutons because I was being lazy. But they were so easy and yummy! Thanks for another great recipe. I can’t wait until your cookbook comes out!

  53. DLG in Mich says

    I made this for dinner this evening and it’s phenomenal! Wow. I skipped the croutons (due to time constraints) and added artichoke hearts. I love the suggestion to add avocado. This recipe is a keeper. Thanks so much!

  54. Annalea says

    i’m eating this as i type. OMG! it’s incredible!!! that dressing! HELLO!!! added sugar plum tomatoes and avocado. done now. must! eat! more!

  55. Charlie says

    Hi Dana! You are so right, pre-season IS key!!! I made this on Saturday and we were both floored at how amazing this tasted. I would consider myself a good cook and my husband is no stranger to delicious home cooked meals, but this salad silenced him into pure joy! He loved it. I loved it. And now we love you for introducing us to this recipe. THANK YOU! I love your site :) – Charlie

  56. Zack says

    At the restaraunt I work at we have a salad very similar to this recipe. Instead of just beans, we mix cannelini beans with cooked farro, red peppers, red onions, lemon, and rosemary.

  57. Angie says

    Sorry to sound dumb, but what kind of white beans did you use? This sounds really good and I want to make this for a potluck party tonight, so I’m going to double the recipe.

  58. Charlie says

    This salad looks so hearty and decadent, I want it now! I’m making a grocery list as I browse your blog and one goes white beans and tahini … :) Thanks for the inspiration! – Charlie

  59. Roxie says

    I just tried this recipe last night and am in love. I have heard about massaging kale before but had never tried it, I am hooked. This is going to be my new go to salad. Next time I will be draining the beans off of the marinade as someone *hubby* said it was a little too much lemon for him. I doubled the dressing recipe and ended up only using a small amount. I plan to use the rest on a roast veggy stuffed squash. Yummy!

  60. Molly says

    I’m also obsessed with all things kale, so I’ll certainly be trying this out very soon! Yummy :)


  61. Liv Faye says

    Ok, i’m obsessed with the simplicity of your dishes! I love your concepts Dana, this looks like a wonderful salad I’ll be making soon :D You’re an artist!

  62. Jessi says

    Ooooh, this looks like a great way to use up some leftover ingredients I have! If I have hummus but not tahini right now, do you think any kind of a substitution is possible?

      • Jessi says

        Tried it with the hummus, came out at a good consistency! I might use a little less lemon juice in the dressing next time but overall it came out delicious. =D

  63. annie says

    A few days without this dressing and I’d be goin’ mad too! I’m always looking for new ways to play with tahini. This looks divine!

  64. Kristen Trexler says

    Um. *heavens singing* Yes. Yes. Yes. Trying this out tomorrow. (I’m actually excited to eat salad!! Nice.)

  65. Kathy Mader says

    Well, for some sad reason, I hadn’t been eating hardly any salads lately…what’s that all about? Normally, when I’m eating one, I’ll say, Whoa, I could eat salad every night for dinner!! But this kale/tahini salad inspired me and off to the store I went. It was crazy delicious. I like that although there are several steps, they repeat basically the same ingredients. The butter beans added a creamy smoothness that was fantastic. Thanks, Dana!

  66. Michelle says

    Made this tonight for dinner and lunch for mañana. I love the simplicity of this recipe. I tweaked three things: I used hummus in place of tahini, left out the oil on the beans, and used kidney beans instead of white beans. I’m sure it yielded a very similar result to yours: delicious! Kale <3 and Dana <3

  67. Alison @Food by Mars says

    I had a cold white bean salad today and loved it… then voila, this baby is in my inbox. This looks so incredibly delicious. I need to make it <3

  68. Vicky K. says

    This recipe looks delicious! Is it a myth that kale should never be eaten raw? I read that raw kale contains oxalic acid.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I believe that’s a myth, but of course, always investigate for yourself based on your own personal nutritional needs!

  69. Brittany says

    I’m so with you on the kale cravings! I can’t get enough of those leafy greens. Also, kale + tahini dressing is salad perfection. Yum!

  70. Heather@TheSoulfulSpoon says

    Tahini for the win! I think it goes best with kale and lemon myself:) Great recipe, thanks for sharing!!!

  71. Celeste @The Whole Serving says

    All hail to Kale! I used to eat kale salads everyday for lunch, I know for sure I will love this salad, it looks so delicious. Actually today I had a Kale pizza today for lunch and some of my co-workers think I’m crazy for eatting kale the way I do. I think the body is just craves healthy cause it makes us feel good.

  72. Kelley says

    Ha, I’m exactly the same: Get a big healthy salad in at lunch, and you get a little starchy/sweet leeway for dinner. This looks right up my alley!

  73. Nicole @ Young, Broke and Hungry says

    Huge salads with dark leafy greens are exactly what I’m craving at the moment too. And that dressing sounds so creamy and delicious.

  74. Kathryn - The Scratch Artist says

    This post made me laugh! I started loving Kale after finding your blog. I think the tipping point for me was that pomegranate grapefruit salad you made. That was amazing! I’m not quite the addict that you are, but I’m guessing I will get there soon…especially if you keep posting recipes like this!

  75. Emily | Robust Recipes says

    Love kale! I have a small bunch in my garden that’s still going strong. I will need to try your tahini dressing, sounds tasty!

  76. Samantha says

    Mmm mmm! This looks so good and exactly what I’m craving right now! I wish I was at home (not stuck at work) so I could make this for lunch! Can’t wait to give this one a try :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! Sorry I can’t transport you home from work with a salad in your lap. Hope you love this one, Samantha!

  77. Laura ~ Raise Your Garden says

    I know I’m a total weirdo here, but I’ve never had salad dressing before. Never. I have an OCD with condiments! Yeah. I love this salad plain but I would need to make the dressing my my family (big dressing eaters here) In fact, my OCD is so bad that I can’t even touch a bottle of ketchup or salad dressing for fear it will get on me. There’s totally enough flavor here, especially with the garlic croutons that you don’t even need the salad dressing. Eating more beans and kale these days too! Although I’m not quite with you on the kale addiction, Ha. Not yet anyhow.

    • Jordan says

      This was so yummy! I threw on a veggie patty because I was craving something warm, and some kalamata olives for a little added saltiness, and green onions because I put them on everything! I love everything I have ever made from your website, you are my go to website when I am looking for a new recipe to try!

  78. Liora (Allthingsloveli.com) says

    I am obsessed with tahini.. I can eat it with just about anything and I find myself having to actively limit my intake! I can only imagine how creamy and delicious the combination of the white beans and tahini is.. can’t wait to try!