Saladsdeliciouslyella
Kale Cannellini Bean Salad
This one is for kale lovers. Kale pesto dressed cannellini beans, tossed with massaged kale and topped with crispy pan fried croutons and pine nuts for a crunchy, creamy, hearty salad that is both light and fresh but filling enough to be a main meal.
👥 6 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●food processor
- ●bowl
📝 Preparation Steps
1
Toast the pine nuts by placing in a frying pan over low heat. Toss until beginning to turn golden brown and fragrant, about 3–⏱️ 4 minutes. Pine nuts can burn easily so watch them carefully and remove from the heat before you think they are done as they will continue to cook in the residual heat of the pan.
pine nuts3.5 oz
2
For the pesto, place 50g / 1.8 oz of the toasted pine nuts, 50g / 1.8 oz of kale, the garlic, nutritional yeast, 6 tablespoons of olive oil and ½ teaspoon of salt in a food processor and blitz until mostly broken down. Add a splash of water to loosen until you have a dropping consistency, about 3–4 tablespoons.
pine nuts3.5 ozgarlic1 clovenutritional yeast2 tablespoonsolive oil8 tablespoons
3
Place the remaining 125g of kale in a large bowl with the lemon juice, olive oil, mustard and salt. Massage, using clean hands until softened and tender, about ⏱️ 2 minutes.
lemon1olive oil8 tablespoons
4
For the croutons, heat the remaining 2 tablespoons of olive oil in a frying pan over medium heat. Add the cubed bread and sizzle in the oil, tossing occasionally, until golden and crispy on all sides, about 6–⏱️ 8 minutes. Season with a pinch of sea salt flakes.
olive oil8 tablespoons
5
Scatter the croutons and remaining toasted pine nuts over the kale and cannellini bean salad and serve.
pine nuts3.5 oz
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