Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe
As the leaves start turning and the air gets a little crisper, it’s time to welcome hearty, satisfying salads to the menu! And let’s be honest, kale, beans, and walnuts are practically made for each other, especially when paired with a creamy, dreamy maple tahini dressing.
This Butter Bean and Walnut Kale Salad with Maple Tahini Dressing is a quick and nutritious option that’s packed with texture, protein, and tons of fall flavor. Whether you’re serving it up for a cozy lunch, a weeknight dinner, or as a seasonal side, this salad checks all the boxes.
This salad combines tender butter beans, crunchy walnuts, and fresh kale with a lightly sweet and nutty maple tahini dressing. It’s balanced, filling, and super easy to throw together in just 15 minutes! Let’s dive into why this might just become your go-to fall salad.
- What is Butter Bean and Walnut Kale Salad with Maple Tahini Dressing?
- What Makes this Kale Salad Recipe Healthy?
- Why You’ll Love This Kale Salad
- What Tools Do You Need to Make This Kale Salad?
- What Ingredients Do You Need to Make This Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe?
- How to Make This Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe
-
Frequently Asked Questions About This Kale Salad Recipe
- Can I substitute butter beans with another type of bean?
- Can I use regular onions instead of pickled onions?
- Can I make the dressing ahead of time?
- How long will this salad keep in the fridge?
- Is there a good substitute for walnuts?
- How to Store Leftovers of Butter Bean and Walnut Kale Salad with Maple Tahini Dressing
- Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe
What is Butter Bean and Walnut Kale Salad with Maple Tahini Dressing?
This hearty salad brings together a mix of autumn flavors and textures. Butter beans are pan-fried with shallots and walnuts, creating a savory, slightly nutty component that pairs perfectly with the earthy kale. The salad is finished with a rich, maple-sweetened tahini dressing, adding a touch of creaminess and just a hint of sweetness. It’s simple but satisfying and packed with nutrients.
What Makes this Kale Salad Recipe Healthy?
This salad is packed with nutrient-dense ingredients that support a balanced diet. Kale is a powerhouse green full of vitamins A, C, and K, while butter beans provide plant-based protein and fiber to keep you feeling full. Walnuts add a dose of healthy fats, which are great for heart health, and the maple tahini dressing uses natural sweetness instead of refined sugars. It’s a delicious way to get more greens, protein, and healthy fats all in one bowl!
RELATED: Quick Kale and Apple Salad with Apple Cider Vinaigrette – Incorporate this Quick and Easy Kale and Apple Salad into your weekly menu for a nutritious and tasty experience. With its simple preparation and wholesome ingredients, it’s a surefire way to keep your lunchtime exciting and your taste buds satisfied.
Why You’ll Love This Kale Salad
Here’s why this Butter Bean and Walnut Kale Salad with Maple Tahini Dressing is about to become a staple for you this fall:
- It’s fast. You can pull it together in about 15 minutes.
- It’s cozy yet light. Perfect for when you want something satisfying but not overly heavy.
- So much texture! Between the beans, walnuts, and kale, every bite is an adventure.
- Great for make-ahead lunches – Just store the dressing separately and add when ready to eat.
- It’s a nutrient powerhouse. Your body and your taste buds will thank you.
What Tools Do You Need to Make This Kale Salad?
No fancy equipment required! Here’s what you’ll need:
- A medium saucepan (for cooking the beans and walnuts)
- A small mixing bowl (for whisking up the dressing)
- A sharp knife and cutting board (for chopping the kale and shallots)
- Measuring cups and spoons (for easy ingredient measuring)
What Ingredients Do You Need to Make This Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe?
To bring this cozy salad together, you’ll need:
For the salad
- 4 cups of kale (chopped)
- 1 (15 oz) can of butter beans (drained)
- ½ cup of uncooked quinoa (cooked as per package instructions)
- 1 shallot (diced)
- ¼ cup pickled onions
- ½ cup walnuts
- 1 Tbsp olive oil
- 1 tsp garlic powder
For the Maple Tahini dressing
- 1 Tbsp tahini
- 1 Tbsp maple syrup
- ½ Tbsp red wine vinegar
- A splash of water (to reach desired consistency)
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to Make This Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe
- Cook the Quinoa: Prepare the quinoa according to the package instructions.
- Prep the Beans and Shallots: Drain the butter beans and dice the shallot.
- Sauté the Beans and Walnuts: Heat a saucepan over medium heat with olive oil. Add the butter beans and cook for about 2-3 minutes, then add the shallots and garlic powder and cook for an additional minute. Finally, add the walnuts, maple syrup, and red wine vinegar, cooking for 2 more minutes.
- Make the Dressing: In a small bowl, whisk together the tahini, maple syrup, and red wine vinegar. Add a splash of water if needed to get a pourable consistency.
- Assemble the Salad: Place the chopped kale in a bowl, then layer on the cooked quinoa, butter bean and walnut mixture, and pickled onions. Drizzle with the maple tahini dressing, serve immediately, and enjoy!
Make this Kale Salad recipe, then check out my Vegan Winter Kale and Quinoa Salad with Avocado Dressing, my Blueberry, Apple, Cranberry and Kale Salad with Creamy Balsamic Vinaigrette and more of my healthy salad dressing recipes.
Frequently Asked Questions About This Kale Salad Recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I substitute butter beans with another type of bean?
Absolutely! Cannellini beans or chickpeas would also work well in this salad.
Can I use regular onions instead of pickled onions?
Yes, but keep in mind pickled onions add a tangy kick that complements the dressing nicely.
Can I make the dressing ahead of time?
Definitely! The dressing keeps well in the fridge for up to 5 days.
How long will this salad keep in the fridge?
The salad itself can be stored for up to 2 days in the fridge, but it’s best to store the dressing separately.
Is there a good substitute for walnuts?
Pecans or almonds would also bring a nice crunch and flavor to this salad.
How to Store Leftovers of Butter Bean and Walnut Kale Salad with Maple Tahini Dressing
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate container to prevent the kale from getting soggy. When you’re ready to eat, give the dressing a quick stir and drizzle it on just before serving.
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Other Kale Salad recipes to try
- Quick Kale and Apple Salad with Apple Cider Vinaigrette – Incorporate this Quick and Easy Kale and Apple Salad into your weekly menu for a nutritious and tasty experience. With its simple preparation and wholesome ingredients, it’s a surefire way to keep your lunchtime exciting and your taste buds satisfied.
- Vegan Winter Kale and Quinoa Salad with Avocado Dressing – Dive into a winter wonderland of flavor with this Vegan Winter Kale and Quinoa Salad! Roasted sweet potatoes bring a touch of sweetness to a nutrient-packed mix of quinoa, black beans, and chopped baby kale. Topped with a creamy avocado dressing, crunchy pepitas, and sliced scallion, this vibrant bowl is a celebration of textures and tastes that will have you coming back for more.
- Blueberry, Apple, Cranberry and Kale Salad with Creamy Balsamic Vinaigrette – Imagine a vibrant kale salad party on your plate, where crisp bacon, creamy balsamic vinaigrette, and a symphony of flavors come together for a wholesome shindig. This healthy sensation features nutrient-packed kale, sweet apples, and antioxidant-rich blueberries, all dancing harmoniously with crispy bacon and a luscious goat cheese twist. It’s a taste explosion, and your taste buds are on the guest list!
Butter Bean and Walnut Kale Salad with Maple Tahini Dressing Recipe
A warm and hearty vegan and gluten-free kale salad featuring quinoa, sautéed butter beans, shallots, and walnuts, all topped with a luscious maple tahini dressing.
Ingredients
Kale Salad Ingredients:
- 4 cups kale, chopped
- 1, 15 oz can butter beans
- ½ cup uncooked quinoa
- 1 shallot
- ¼ cup pickled onions
- ½ cup walnuts
- 1 Tbsp olive oil
- 1 tsp garlic powder
Maple Tahini Dressing Ingredients:
- 1 Tbsp tahini
- 1 Tbsp maple syrup
- 1/2 Tbsp red wine vinegar
- Splash of water as needed
Instructions
- Prepare the quinoa according to the package instructions.
- Meanwhile, drain the beans and dice the shallot.
- Heat a saucepan over medium heat and add the olive oil. Once warm, add the beans and cook for about 2-3 minutes. Stir in the diced shallots and garlic powder and cook for another minute.
- Next, add the maple syrup, red wine vinegar and walnuts. Cook for another 2 minutes.
- In a small bowl, whisk together the tahini, maple syrup, and red wine vinegar until combined. The dressing should be slightly thick; add a touch of water to achieve your desired consistency.
- Create a base with a bed of kale. Top with the cooked quinoa, bean and walnut mixture and pickled onions. Drizzle the salad with the maple tahini dressing. Serve immediately and enjoy!