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!
Tag me on Instagram so I can repost you
PrintVegan Crispy White Bean and Kale Salad
This Vegan Crispy White Bean and Kale Salad will be your go to salad recipe.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Category: dinner
- Method: oven
- Cuisine: american
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
Leave a Reply