My boyfriend is not vegan or vegetarian but he loves this salad. With good reason, this Vegan Crispy White Bean and Kale Salad is so good and easy to make. Although this salad has simple ingredients it is still packed with flavor.

This salad is delicious. The crispy white beans add such a nice texture. I also love the subtle sweetness from the squash. Yum. It is also full of protein thanks to the addition of quinoa and white beans. This gives the salad a balanced amino acid profile. The dressing is a simple apple cider vinaigrette.

Let's get into the recipe.

This winter butternut squash and kale salad is

easy to make
made with healthier ingredients
plant based, gluten free and dairy free
full of fiber
the perfect vegan salad
high in protein

Ingredients for vegan kale salad with apple cider vinegar vinaigrette

white beans
butternut squash
quinoa
kale
scallions
olive oil
vinegar
sunflower seeds
mustard
maple syrup
garlic

See recipe card for quantities.

Instructions to make high protein vegan kale salad

Add white beans to a bowl and mash partially. Add all remaining ingredients to the bowl and mix until combined.
Add white bean salad to your favorite toasted bread. Add your desired toppings, I went with tomato and lettuce.

Other vegan salads to try

If you make this Vegan Crispy White Bean and Kale Salad, please leave me a rating and review on this blog post. This is the best way to support me!

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Vegan Crispy White Bean and Kale Salad

This Vegan Crispy White Bean and Kale Salad will be your go to salad recipe.

Author: Kristi
Prep Time: 5
Cook Time: 35
Total Time: 40 minutes
Category: dinner
Method: oven
Cuisine: american

Scale

Ingredients

This makes 3-4 servings of salad depending on how hungry you are Roasted Ingredients

1 can white beans - drained and patted dry
1 small butternut squash - cubed
salt to taste (I used 1 teaspoon)
1 teaspoon garlic powder
black pepper
1-2 tablespoons oil

Dressing

⅓ cup olive oil
¼ cup apple cider or rice wine vinegar
1 teaspoon maple syrup
1 teaspoon mustard
1 garlic clove - minced
salt/pepper to taste

Other ingredients

1 bunch kale - ribbed and finely chopped
1 cup cooked and cooled quinoa
1 bunch scallions - finely chopped
1 cup sunflower seeds (or sub your favorite nut/seed)

Instructions

Preheat oven to 400 degrees.
Add white beans and butternut squash to a sheet pan lined with parchment paper. Bake for 30-35 minutes.
Add all dressing ingredients to a glass or bowl and mix until combined.
Add white beans and butternut squash to a large bowl along with the rest of the salad ingredients. Toss with dressing.

Keywords: Vegan Crispy White Bean and Kale Salad