Kale White Bean Salad
Kale white bean salad with quinoa, feta, and a tangy honey mustard dressing. High in fiber, protein, and perfect for meal prep.
Servings: 4 servings
Equipment
- small bowl or glass jar with lid
Ingredients
Honey Mustard Dressing
- ¼ cup olive oil
- 2 Tbsp honey
- 2 Tbsp dijon mustard
- 3 Tbsp apple cider vinegar
- 1 clove garlic minced
- ½ tsp salt
Salad
- 10 cups kale de-stemmed and sliced thin
- ½ can white kidney beans drained and rinsed
- 1 ½ cups cooked and cooled quinoa
- ½ large ripe avocado diced
- ½ diced honeycrisp apple
- ½ cup crumbled feta cheese
- ¼ cup roasted sunflower seeds
- ¼ cup crispy onions optional
Instructions
- Add all ingredients for honey mustard dressing to a bowl, and whisk until combined and smooth. If you’d prefer, prepare this in a glass jar instead and shake to combine.
- Add kale to a large mixing bowl. Pour half the dressing over top. Use a clean or gloved hand to massage dressing into kale for 1-2 minutes or until kale is noticeably softened and about half its previous volume.
- Add remaining salad ingredients and dressing to the bowl. Toss until combined.
- Enjoy immediately or cover and refrigerate for up to four days. Enjoy!
Notes
- Dressing: Use any store-bought dressing in a pinch like creamy honey mustard dressing, Italian vinaigrette, or lemon vinaigrette.
- Cheese: Swap the cheese, or leave it out to keep this salad dairy-free.
- Quinoa: Swap for another cooked grain if preferred like brown rice or farro.
- Crispy onions: You can find crispy onions near the salad toppers or burger toppings in most grocery stores.
- Storage: This salad will stay good in the fridge for up to three days. Dress in advance or right before eating.
Nutrition
Calories: 478kcal | Carbohydrates: 46g | Protein: 14g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 17mg | Sodium: 677mg | Potassium: 739mg | Fiber: 10g | Sugar: 13g | Vitamin A: 5382IU | Vitamin C: 54mg | Calcium: 271mg | Iron: 4mg