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.
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.
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.
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.
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!
White Bean Kale Salad with Tahini Dressing
Ingredients
GARLIC CROUTONS optional
- 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
BEANS
- 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)
SALAD
- 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)
DRESSING
- 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)
Instructions
- 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.
Notes
*Salad inspired by Deliciously Ella. Recipe adapted from my Garlicky Kale Salad with Crispy Chickpeas.
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.
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.
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.
Noelle says
Love this salad! Has become an easy weeknight staple at our home.
Yay! We’re glad to hear that :D
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.
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!
Lauren says
This is the sexiest salad ever! Tahini & maple syrup dressing was absolutely to die for. Great salad to impress company. Thanks again Dana?
Whoop! Thanks so much for the lovely review, Lauren!
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! :)
Carrie says
I’ve never once enjoyed eating kale until now. You’re my hero right now!
yay!
Tina says
This was freaking delicious!!!
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!
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.
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.
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.
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
Jennifer says
I have never loved a salad so much! This is so delicious!
Lizz says
Delicious! Unbelievably simple and yet so delicious!
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.
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.
Thanks!
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.
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 ?
Jill says
I made this. I repeated it. I keep repeating it. This is my favourite salad recipe of all time. Yummmmmm
Piacente Ellen says
How much tahini is used in the dressing? I don’t see a measurement.
Thank you.
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.
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!
Melina says
Super good! Didn’t have beans or croutons but roasted some cashews on top.
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!
Sandy says
I love your What’s wrong with me…Me too! I make this salad once a week!!!
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!!
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!
Ines says
Eating this right now! It’s delicious, especially the dressing! ?
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?
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!
Lauren says
Would you be able to provide approx nutritional info for this salad minus the croutons?
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.
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!
Peter Zockoll says
Very munchable. Reminded me a bit of a vegan Caesar salad. Easy to prepare and made enough for four servings. Thanks!
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!
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!
Mixed greens would be good!
Kristen says
Tried this last night. So good. I think I am going to eat this at least once a week.
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!
Michelle says
Do you think I could sub cilantro for the parsley? Trying to use up herbs in the fridge…
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!
Tamar says
Hi!
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!
Hi Tamar! Thanks for the kind words! For information about sharing our recipes, visit the FAQ page!
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!
Darlene says
I’ve had many kale salads but none were as good as this. A perfect recipe. Thank you.
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!
Susan says
Fantastic!! I used Ezekiel bread to make the croutons. Will definitely be making again!
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!
Monique Robinson says
This is my fourth time making this salad, in the last six weeks.?
My husband and I love it!!!!! Thank you!!!!!
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!
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!
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!!!
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.
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!
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!
Marianela says
Kale-cravings spells YUM! Can’t wait to try this one!
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!
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!
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.
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.
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.
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.
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!!
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 :)
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!
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.
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
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!
So kind! Thanks Kathryn!
Cassie Tran says
Lately I’ve been eating so much kale salad! I love kale with white beans and tahini!
Anna says
Best. Salad. Ever. I’ve made this at least three times, and I am still kale-obsessed with it!
shan says
holy mother of all that is pure and holy…the tahini dressing…can I marry it? Is that legal anywhere?
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!
RAY says
SUPER YUMMY! I CHANGED UP THE RECIPE A LITTLE BUT I LOVED THE IDEA AND THE DRESSING WAS YUMM!!
RAY says
ALSO ADDED AVOCADO AND HEARTS OF PALM, BOTH WERE A GREAT ADDITION :)
Noell says
I have no clue why I didn’t try it with avocado! So doing this next time.
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!
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!
Lovely additions! Thanks for sharing!!
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!
Yay! So glad you’re enjoying it, Annalea. Thanks for sharing!
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
So glad you both enjoyed it!! Thanks for sharing, Charlie!
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.
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.
I believe mine were Cannellini!
Angie says
Thanks, that’s what I ended up using and it went over great!
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
Roxie says
Hey!
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!
Molly says
I’m also obsessed with all things kale, so I’ll certainly be trying this out very soon! Yummy :)
-Molly
apolloandluna.com
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!
Toat/Health Tips says
Great presentation of the food! You made it look more delectable.
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?
Yes, it will be slightly less creamy, but still delicious! Hope you love it.
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
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!
Thanks Annie! Hope you love this one!
Kristen Trexler says
Um. *heavens singing* Yes. Yes. Yes. Trying this out tomorrow. (I’m actually excited to eat salad!! Nice.)
Yay! Let me know how it goes, Kristen! xoxo
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!
Yay! So great. Thanks for sharing, Kathy!! xoxo
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
Wonderful! SO glad you liked it, Michelle! xoxo
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
Ha! It’s a sign. Hope you love it, Alison!
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.
I believe that’s a myth, but of course, always investigate for yourself based on your own personal nutritional needs!
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!
You get me. Hope you give this one a try, friend! xoxo
Heather@TheSoulfulSpoon says
Tahini for the win! I think it goes best with kale and lemon myself:) Great recipe, thanks for sharing!!!
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.
Kale pizza! So smart! Hope you love this salad, Celeste!
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!
Thanks Kelley! Let me know if you give it a try!
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.
Yay! Hope you love it, Nicole!
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!
Ha! Glad I’ve turned you onto it as well. Hope you love this one, Kathryn!
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!
You must! Let me know what you think, Emily! Jealous of your kale crop ;D
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 :)
Ha! Sorry I can’t transport you home from work with a salad in your lap. Hope you love this one, Samantha!
Dani Mendocha | Styled Variety says
These photos are gorgeous! I love that this salad is filled with protein too! :)
Dani
Thanks Dani! xoxo
Amy | Foodetcaetera says
Yes, please! Looks good!
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!
lisa says
i am excited to try this. love your photography and styling too.
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!
It’s kind of dreamy! Hope you give it a try, Liora!
Betsey says
Absolutely AMAZING and YUMMY!!!!!! Thank you.
Marissa says
Too much lemon! Looked great but no one ate a second bite, sadly. The beans were sour. Some people may enjoy sour beans but I didn’t.
Thanks for the feedback! I’ll give the lemon quantity another look.