Kale White Bean Salad
Kale White Bean Salad is the perfect rustic side dish for your garden kale! Healthy and hearty white beans and kale are balanced with cozy homemade croutons, crispy bacon and Parmesan cheese for a simple salad that goes from weeknights to holidays! Kale fans will love this easy, earthy, and delicious salad!
Servings: 6
Calories: 477kcal
Ingredients
- 2 cups crusty bread cubed
- 1 Tablespoon olive oil
- ½ teaspoon fresh or dried oregano or thyme
- 5 strips bacon
- 2 to 5 leaves fresh kale stems removed, about 2 cups chopped
- 1 can white beans drained and rinsed
- ¼ cup Parmesan cheese shaved with a vegetable peeler
For the Dressing
- 1 clove garlic minced
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 3 Tablespoons white wine vinegar
- ¼ cup olive oil
Instructions
- Preheat the oven to 425℉.
- Add the cubed bread to a sheet pan and toss with olive oil and oregano. Add the bacon strips to another sheet pan.
- Bake the bacon and croutons in the oven together, check on them both after 10 minutes, toss and flip if you like. The croutons should take about 12 to 14 minutes and the bacon should take about 18 to 20 minutes. Take them out when done and don't burn!
- Transfer the bacon to a plate, chop when slightly cooled.
- Wash the kale well under running water, remove the stems and chop.
- Shake all ingredients for the dressing in a jar with a lid to emulsify. Add the kale to a bowl and toss well with a bit of the dressing, use tongs or your hands to "massage," tenderizing the kale.
- Add white beans, croutons and half the bacon and Parmesan to the bowl and toss with a bit more dressing.
- Transfer to a serving bowl. Add the remaining bacon and Parmesan cheese over the top. Garnish with fresh oregano or thyme if you like!
Notes
- Kale - Use any type of kale such as curly, dinosaur or any type. Wash kale well, especially if it's from the garden, inspecting the under side of the leaves for bugs! Toss or massage first with the dressing to break down the kale and tenderize.
- White Beans - Use great northern, cannellini, or navy beans.
- Croutons - Any type of crusty loaf will work including French or Italian Bread, baguette or sourdough.
- Vinaigrette - Red or white wine vinegar will work. Honey can be substituted with maple syrup or omitted. Fresh garlic is really important! You likely won't use all the dressing, extra will keep in the fridge for a month and can be used on any salad. Let it come to room temperature and re-shake to emulsify.
Nutrition
Calories: 477kcal | Carbohydrates: 54g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 872mg | Potassium: 406mg | Fiber: 5g | Sugar: 5g | Vitamin A: 416IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 5mg