Kale and White Bean Salad with Homemade Caesar Dressing

By: Merritt

Robust and hearty salads are one of my favorite types of dishes in the world. This kale and white bean salad is a delicious winter salad that is the perfect side or can even be served as a lighter dinner.

This kale and white bean salad uses Lacinato kale, which is a chewier kale that pairs so well with the creaminess of white beans. The cannellini beans are roasted until crunchy with simple seasonings. They take the place of croutons in this salad, though you could have both if you wanted!

This salad is easy to prepare, tastes great, and is a great option for making dinner in, hosting a party, or just needing to switch up the salad routine. This post will walk you through how to roast the beans, make the caesar dressing from scratch, and assemble the salad.

Why You Will Love This Salad:

Kale and white bean salad can be a meal all on its own or it can be made more robust when served with toasted bread, chicken, or steak. The white beans are an almost addictive crunch that make a great alternative to croutons and are even great stored and served the next day.

Common Questions for Kale and White Bean Salad:

What Kind of Kale Do I Need?

• This salad uses Tuscan or Lacinato kale. It is chewier and meatier than traditional green kale since the leaves are thicker. If you can not find this type of kale, green kale will still work but be sure not to skip the step that calls for massaging the kale.

• When the kale is loosened and broken down a bit, it will receive the dressing much better and will be easier to chew.

What To Look For When Buying Kale?

• When you are buying kale from the supermarket, you want to get the freshest version for salad. When kale is cooked in soup or made into kale chips, you can use a slightly older version since you will not have to munch on it raw.

• Look for kale that is stiff, bright, and almost squeaky when touched. That indicates that the water is full in the leaves and that the bunch is most likely fresh.

What Kind of Beans to Use?

• The best beans for this recipe are white cannellini beans. This type of bean works great as they take on most any seasoning flavor, bake really well, and make a great substitution for croutons.

• You could also use chickpeas or butter beans. Cannellini beans are my favorite since they are mild and do not overwhelm the other the flavors of the salad.

What Else Is In Kale and White Bean Salad?

• This salad has some strong flavors through the white beans and caesar dressing that is used to top the salad. To cut the super savory notes, this salad also contains green apples. Green apples are sharp, tart, and the perfect amount of sweetness to cut through the savory. You can also use a strong red apple variety like Honey Crisp or Cosmic Crisp.

What Kind Of Dressing Does Kale and White Bean Salad Have?

• The dressing for this salad is a homemade caesar dressing. Caesar dressing goes great with kale and any leftovers can be stored in your fridge!

• If you want to try other dressings on this, check out the citrus date salad dressing! It is one of my go-to dressings for salad.

• Another easy dressing that is on the creamier side is a ginger lime salad dressing that goes great with kale.

What To Serve With Kale and White Bean Salad?

• Try pairing this kale and white bean salad with Flank Steak in Soy Marinade! This steak recipe is one I make so often, I pair it with almost anything.

• Soup and salad is a great combo. Try making a simple Roasted Butternut Squash and Carrot Soup to pair with this salad.

• Potato Leek Soup is not only cozy but also the perfect pairing for this salad. A simple soup that is full of flavor made with potatoes and leeks.

How To Store Leftover Salad and Beans?

• The roasted white beans will keep in an airtight container for up to 1 week in your cupboard. If you find they get slightly soggy, you can re crisp them in an air fryer or the oven for 5-10 minutes. If roasted until completely dry, they should not get soggy in an airtight container. Moisture can create mold so just be careful to check any leftovers before using them.

• For leftover salad that is already dressed, this will keep well in the fridge for 1-2 days. The beans will absorb some moisture after sitting in the dressing. You can toss in fresh when serving leftovers.

Ingredients For Kale and White Bean Salad

Recipe: Roasted White Beans

• 15 oz white beans 1 can, drained
• 1 Tbs olive oil for roasting
• 1 tsp garlic powder
• 1/2 tsp salt to taste
• 1/2 tsp black pepper to taste
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric optional but gives the beans a nice golden color

Recipe: For the Salad

• 1 cup Crunchy Cannellini Beans See above
• 1 bunch Tuscan Kale
• 1/2 Large Green Apple
• 1/4 cup parmesan cheese
• Salt and Pepper to taste

Recipe: Homemade Caesar Dressing

• 1/4 avocado oil mayonnaise or similar
• 1/4 cup olive oil
• 1 small anchovy or 1 tsp anchovy paste
• 1/2 cup parmesan cheese any type will do
• Juice from 1/2 lemon or 2 Tbs lemon juice
• 1 tsp soy sauce
• 1 tsp water
• 1-4 garlic cloves this is to taste
• 1 tsp fresh cracked pepper to taste

How To Make Kale and White Bean Salad:

1. Prepare the White Beans:

   1. Pre-heat the oven to 350F. If you have the convection function, I recommend using it. It will help make the beans super crispy.

   2. Drain your can of beans and spread them on a cookie sheet

   3. Pat to dry with paper towel or cloth

   4. Add the olive oil and seasoning. Toss to combine.

   5. Bake until very crispy, for about 30 minutes, stirring at 15 minutes.

2. Prepare the Dressing:

   1. To a food processor or bowl that is immersion blender friendly, add all the ingredients for the dressing.

   2. Blend until lightly chunky but well mixed.

   3. Taste and adjust for salt, lemon, or cheese levels.

   4. Set aside in the fridge to meld.

3. Chop and Assemble the Salad:

   1. Wash and de-stem the kale.

   2. Chop the kale into small bite size pieces and then add to a large salad bowl.

   3. Massage the kale for 30 seconds to 1 minute to break down and soften the kale.

   4. Starting with 1/2 of a green apple, chop the apple into thin, bite size pieces and add to your salad bowl.

   5. When the beans are done, and slightly cooled, add a good handful to the salad. This is to taste!

   6. Top with as much dressing as desired, along with extra parmesan and cracked pepper.

   7. Toss to combine and serve!

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Kale and Roasted White Bean Salad

Yield: 4

Author: Merritt Allen

Prep Time: 15 MinCook Time: 30 MinTotal time: 45 Min

This easy kale and white bean salad is bright and flavorful. Made with a homemade caesar dressing, this salad is easy but so delicious.

Ingredients

Recipe for Roasted White Beans

• 15 oz white beans (1 can)
• 1 Tbs olive oil for roasting
• 1 tsp garlic powder
• 1/2 tsp salt to taste
• 1/2 tsp black pepper to taste
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric optional but gives the beans a nice golden color

Recipe for Kale Salad

• 1 cup Crunchy Cannellini Beans See above
• 1 bunch Tuscan Kale
• 1/2 Large Green Apple
• 1/4 cup parmesan cheese
• Salt and Pepper to taste

Homemade Caesar Dressing

• 1/4 avocado oil mayonnaise or similar
• 1/4 cup olive oil
• 1 small anchovy or 1 tsp anchovy paste
• 1/2 cup parmesan cheese any type will do
• Juice from 1/2 lemon or 2 Tbs lemon juice
• 1 tsp soy sauce
• 1 tsp water
• 1-4 garlic cloves this is to taste
• 1 tsp fresh cracked pepper to taste

Instructions

How to Make Kale and White Bean Salad

1. Pre-heat the oven to 350F. If you have the convection function, I recommend using it. It will help make the beans super crispy.
2. Drain your can of beans and spread them on a cookie sheet
3. Pat to dry with paper towel or cloth
4. Add the olive oil and seasoning. Toss to combine.
5. Bake until very crispy, for about 30 minutes, stirring at 15 minutes.
6. To a food processor or bowl that is immersion blender friendly, add all the ingredients for the dressing.
7. Blend until lightly chunky but well mixed.
8. Taste and adjust for salt, lemon, or cheese levels.
9. Set aside in the fridge to meld.
10. Wash and de-stem the kale.
11. Chop the kale into small bite size pieces and then add to a large salad bowl.
12. Starting with 1/2 of a green apple, chop the apple into thin, bite size pieces and add to your salad bowl.
13. When the beans are done, and slightly cooled, add a good handful to the salad. This is to taste!
14. Top with as much dressing as desired, along with extra parmesan and cracked pepper.
15. Toss to combine and serve!

Notes

Cook time may vary for the beans.

Nutrition Facts

Calories

443

Fat

23 g

Carbs

42 g

Protein

21 g

Cholesterol

13 mg

Note: Nutritional information is an estimate only. Exact counts will vary based on exact ingredients used.

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roasted white beans, kale and white bean salad

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