Kale and White Bean Salad with Pesto Dressing

If you're looking for a satisfying, nutrient-packed dish, this kale and white bean salad is about to become your new favorite. It's loaded with healthy fats, plant-based protein, and a delightful mix of textures. With creamy white beans, tangy pesto vinaigrette, and crunchy seeds like sunflower or pumpkin seeds, this salad will leave you feeling full and energized. Plus, it's simple to whip up using mostly pantry staples like cannellini beans or great northern beans, and it's perfect as a side or main dish. Let’s dive in!

Ingredient Notes

• Kale (1 bunch): I love using curly kale for its sturdy texture, but dino kale or any hearty green works too. Remember to massage the leaves to soften their bite.
• White beans (1 can): Cannellini beans, butter beans, navy or great northern beans all work. They add a creamy texture that contrasts perfectly with the kale.
• Cherry tomatoes (1 pint): These juicy bites bring brightness and color. Slice them in half for easy eating.
• Red onion (¼ cup): Adds a sharp bite that balances the creaminess of the beans and the richness of the vinaigrette.
• Pesto vinaigrette (¼ cup): Made with pesto, extra-virgin olive oil, and rice wine vinegar, this is the flavor-packed dressing that ties the salad together.
• Sunflower or pumpkin seeds (optional): Add them in for a bit of crunch and extra healthy fats.

Instructions

Prepping the Kale:

Start by prepping the kale. Since it's such a hearty green, you’ll want to remove the tough ribs. Use a sharp knife to slice out the rib from the center of each leaf. Rinse the kale leaves thoroughly under cool water, then pat them dry or use a salad spinner. Once dried, chop the leaves into small pieces for easier chewing.

Next, it’s time to massage the kale. Toss the chopped leaves into a large salad bowl with a pinch of sea salt and a splash of fresh lemon juice. Massage the leaves for about 2 minutes—you’ll notice them turning a deeper green and becoming more tender. This step makes raw kale more enjoyable by reducing its bitterness.

Assembling the Salad:

Now that the kale is ready, it’s time to assemble the salad. Add ¼ cup of sliced red onion and your halved cherry tomatoes to the kale. Drain and rinse your white beans (1 can of cannellini beans or butter beans works great) and toss them in. Drizzle ¼ cup of pesto vinaigrette over the top, then toss everything together in a big bowl to combine.

Making the Pesto Vinaigrette:

This easy dressing comes together quickly. In a small bowl or jar, combine ½ cup of pesto, ¼ cup of extra virgin olive oil, and ¼ cup of rice wine vinegar. Give it a good shake or stir until it's smooth and creamy. This vinaigrette will last in the fridge for up to a couple of days in an airtight container, so feel free to make a double batch and use it on other salads!

Tips, Tricks, and Alterations

Want more color? Add in extra veggies like bell peppers or shredded carrots.

If you find the bitterness of the kale too strong, try blanching the leaves for 30 seconds before using.

This salad can be made ahead of time. It tastes even better the next day once the flavors have melded.

Swap out the pesto vinaigrette for a lemon vinaigrette or classic vinaigrette if you're in the mood for something lighter.

No white beans? Use black beans or butter beans for a fun twist on the texture.

How to Serve

• Serve it at your next BBQ as a refreshing side dish
• As a side salad for grilled meats or fish
• Topped with hemp hearts or sunflower seeds for extra crunch
• Stuffed into a wrap with some roasted veggies
• Paired with a bowl of soup for a light lunch

Pairs well with:

• Stuffed Summer Squash
• Lentil Stuffed Peppers
• Bake Za'atar Fries
• Mushroom Tart
• Navy Bean Cheeseless Pizza

Recipe

Kale and White Bean Salad Recipe

This white bean kale salad is a deliciously simple dish that’s perfect for any meal. Whether you're serving it as a main dish or a side salad, it's sure to become one of your favorite salads.

5 from 1 vote

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Total Time 10 minutes mins

Course Main Course, Salad

Cuisine American

Ingredients

  

• 1 bunch kale ribs removed, leaves chopped
• 1 can 15 oz white beans (such as cannellini beans or great northern beans), drained and rinsed
• 1 pint cherry tomatoes halved
• ¼ cup red onion sliced
• ¼ cup pesto vinaigrette see below for recipe
• 1 teaspoon salt
• 2 tablespoon lemon jucie
• Salt and lemon juice for massaging the kale

Pesto Vinaigrette:

• ½ cup pesto
• ¼ cup extra-virgin olive oil
• ¼ cup rice wine vinegar

Instructions

 

• Remove the ribs from the kale leaves using a sharp knife and rinse the leaves under cool water. Dry the leaves and chop them into small pieces.
• Place the chopped kale in a large salad bowl, sprinkle with a pinch of sea salt and a splash of fresh lemon juice, and massage the leaves until they soften and turn a deeper green.
• Add the red onion and cherry tomatoes to the bowl. Then, add the drained and rinsed white beans.
• Drizzle the pesto vinaigrette over the top and toss the salad until everything is evenly coated.

For the Pesto Vinaigrette:

• In a small bowl or mason jar, combine ½ cup of pesto, ¼ cup of extra virgin olive oil, and ¼ cup of rice wine vinegar.
• Shake or stir until smooth. Store in the fridge for up to 5-6 days in an airtight container.