This Kale and White Bean Salad recreates the flavors of the iconic Erewhon Market salad bar using simple, whole-food ingredients you can find anywhere. Massaged kale and cannellini beans, avocado, pepitas, and hemp hearts tossed in a bright lemon tahini dressing for a simple salad that's ready in just 15 minutes.
As a healthy recipe developer, I love perfecting my favorite copycat recipes, and this Erewhon kale salad copycat is one of my best yet. It delivers the same delicious, balanced flavor using accessible, whole ingredients.
A Quick Look At The Recipe
- Total Time: 15 minutes
- Recipe Difficulty: Easy
- Cooking Method: No-cook
- Main Ingredients: Kale, cannellini beans, avocado, tahini
- Dietary Info: Vegan, gluten-free, dairy-free, vegetarian, high-protein
- Serves: 6
- Calories: 509 per serving
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My erewhon favorite! Thank you for sharing the dressing was 👌🏼
-kali
Erewhon is iconic, but let's be real, it's expensive. The beauty of this kale and cannellini bean salad is that you can make it at home in big batches, get all the flavor and texture you love, and skip the price tag.
Love copycat recipes? You have to try my Homemade Copycat Cava Bowls, my PF Chang's Chicken Lettuce Wraps, or Sweetgreen Crispy Rice Bowls!
Why You'll Love This Recipe
- Quick & Easy: Ready in 15 minutes with no cooking.
- Meal Prep Friendly: Keeps 3 days (store the dressing separately).
- Protein-Packed: 24g per serving from cannellini beans & hemp seeds.
- Customizable: Add your favorite protein or toss in extra veggies.
- Healthy: This kale white bean salad is nutrient-rich and made with whole ingredients.
Key Ingredients
- Kale: Massaging with lemon juice softens the leaves and reduces bitterness.
- Cannellini Beans: Creamy, buttery beans that hold their shape and soak up the dressing.
- Tahini: Nutty sesame paste forms the base of the dressing, balancing sweetness and adding richness.
- Hemp Seeds: Complete protein with a subtle nuttiness & crunch that won't overpower the salad.
- Pumpkin Seeds: I buy roasted pumpkin seeds for more flavor.
- Apple Cider Vinegar: Brightens the salad and helps the dressing emulsify.
Substitutions & Variations
- Greens: Swap kale for baby spinach, arugula, or spring mix.
- Beans: Use chickpeas, navy, or great northern beans.
- Tahini: Try almond or sunflower seed butter.
- Sweetener: Maple syrup can be replaced with honey or agave.
- Vinegar: White wine or rice vinegar works.
- Seeds & Crunch: Pumpkin seeds can be swapped for almonds, walnuts, or sunflower seeds; hemp seeds can be replaced or omitted.
- Protein: Top with grilled chicken, baked salmon, or sauteed tofu.
- Spicy: Add red pepper flakes, chili crunch, or sliced jalapeños.
How To Make A Kale and White Bean Salad
- Step 1: Rinse, dry, de-stem, and chop the kale, then place it in a large bowl and massage with the juice of one lemon until softened. Drain and rinse the cannellini beans, dice the avocado, then add both to the bowl along with the pepitas and hemp seeds.
- Step 2: Whisk together the tahini, lemon juice, maple syrup, apple cider vinegar, and garlic until smooth. Pour over the salad, toss gently until everything is evenly coated, season with salt and pepper, and serve.
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Expert Tips
- Massage the Kale: Don't skip this step; it reduces bitterness and softens the leaves until they turn darker green and softer.
- Stir the Tahini: Always fully stir the jar of tahini before measuring to avoid a grainy dressing.
Pairing Ideas
I like to pair this Kale and Cannelini Bean Salad with my Grilled Chicken Thighs or Garlic Parmesan Chicken Skewers to add more protein.
If you love healthy salads with beans, you have to try my Dense Bean Salad or Quinoa Edamame Broccoli Salad!
Kale and White Bean Salad Frequently Asked Questions
Yes! Prep all components separately up to 3 days ahead. Massage the kale and store it in an airtight container with a paper towel to absorb moisture. Keep the dressing separate and combine everything just before serving. Add fresh avocado later so it doesn't brown.
This Erewhon kale white bean salad is high in protein thanks to a combination of cannellini beans and hemp seeds, which provide plant-based protein along with fiber and healthy fats. Together, they deliver about 24 grams of protein per serving, making the salad satisfying enough to enjoy as a main dish rather than just a side.
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📖 Recipe
Kale and White Bean Salad (Erewhon Copycat)
Ingredients
Salad Ingredients
- 16 Ounces Kale 1 pound bag
- 2 Cans Cannellini Beans drained
- 2 Avocados diced
- 1 Cup Pumpkin Seeds
- ½ Cup Hemp Seeds
Dressing Ingredients
- ¼ Cup Tahini
- 2 Lemons juiced
- ¼ Cup Maple Syrup
- ⅓ Cup Apple Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Garlic minced
Instructions
- Rinse, dry, de-stem, and chop the kale, then place it in a large bowl and massage with the juice of one lemon until softened. Drain and rinse the cannellini beans, dice the avocado, then add both to the bowl along with the pepitas and hemp seeds.
- Whisk together the tahini, lemon juice, maple syrup, apple cider vinegar, and garlic until smooth. Pour over the salad, toss gently until everything is evenly coated, season with salt and pepper, and serve.
Notes
- Massage the Kale: Don't skip this step; it reduces bitterness and softens the leaves until they turn darker green and silky.
- Stir the Tahini: Always fully stir the jar before measuring to avoid a grainy dressing.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Kali says
My erewhon favorite! Thank you for sharing the dressing was 👌🏼