Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)

5 from 9 votes
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Erewhon Market is a natural foods gourmet eatery and store in Los Angeles that draws a big celebrity crowd.  If, like myself, you don’t live in LA, you may not have ever been. One of the dishes they are famous for is this Kale + White Bean salad, and this recipe is my attempt to bring Erewhon to all of us. It may not sound like much… kale and white beans aren’t exactly the sexiest ingredients.  But trust me when I say, it is truly delicious. In fact, my husband said it’s one of the best salads I’ve ever made.  I only wish I could take the credit!

The dressing is a classic vinaigrette, sweetened with maple syrup, and coating tender kale greens and creamy white beans and avocado. The generous addition of toasted seeds lends a crunchy, nutty component to an already satisfying salad. It’s been in my regular rotation since making it a few months ago, and know it will soon be in yours too.

WATCH ME MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD

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HOW TO MAKE EREWHON’S FAMOUS KALE + WHITE BEAN SALAD

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Step 1. Dry your rinsed kale by spinning it in a salad spinner or patting dry with a kitchen towel.  

Step 2. Place kale into a colander and massage with the salt. This will tenderize the fibers and make it soft. Set aside while you make the dressing.

Step 3. In a large serving bowl, whisk together the dressing ingredients until emulsified.

Step 4. Add the kale, white beans, and avocado. Toss in the dressing.

Step 5. Top with the toasted seeds and hemp hearts and serve.

Step 6. Enjoy!

kale salad

What Else Can I Use?

  • If you typically do not like raw kale, I urge you to try it this way.  Massaging the kale with salt really helps to tenderize it, making it soft and tender.  However, if you simply cannot get there, you can use another hearty green such as swiss chard in place of it.
  • No maple syrup?  Use honey in the dressing for very similar results.
  • You can omit the hemp hearts if you don’t have them on hand, or use sesame seeds in place of them.
  • Chickpeas are a nice substitute for the white beans if you want to change it up, or don’t have those at the ready.
  • No fresh lemon juice for the dressing?  Use white wine vinegar or lime juice as the acid component instead.
  • This salad is quite filling, but if you want to add another protein to it, grilled chicken or salmon would go well with this.
kale salad

Even More Big Flavor Salads

Fall Roasted Vegetable Salad

Herby Marinated Lentil Salad

Avocado Caesar Salad

60 Second Coleslaw

If you make Erewhon’s Famous Kale + White Bean Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

5 from 9 votes

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kale salad

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kale salad
5 from 9 votes

Erewhon’s Famous Kale + White Bean Salad

This amazing vegan salad is adapted from Erewhon Market in Los Angeles, where this salad has become a a cult favorite.
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 4 people

Equipment

  • large salad serving bowl

Ingredients 

  • 6 cups kale, de-stemmed and chopped
  • ½ teaspoon Kosher salt
  • 1 15-ounce can of white beans
  • 1 ripe avocado, diced
  • cup roasted pumpkin seeds
  • cup roasted sunflower seeds
  • 1/4 cup hemp seeds

Dressing:

  • 1 large, juicy lemon or 2 small
  • 2 tsp Dijon mustard
  • 1-2 tbsp maple syrup
  • 1/4 tsp Kosher salt
  • 1/4 tsp freshly cracked pepper
  • cup Extra-virgin olive oil

Instructions 

  • Rinse the kale and spin it dry or pat very dry in a colander.
  • In the colander, add ½ tsp salt to the kale and massage it for 10 seconds. Set aside.
  • In a large serving bowl, whisk together dressing ingredients so they are smooth and incorporated.
  • Add the massaged kale, then beans, avocado, pumpkin seeds and hemp seeds. Toss again to incorporate. Note: if you are making ahead of time, add the avocado and seeds right before serving so the avocado stays green and the seeds stay crunchy.
  • Enjoy!

Video

Nutrition

Calories: 329kcal | Carbohydrates: 13g | Protein: 9g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Sodium: 419mg | Potassium: 499mg | Fiber: 7g | Sugar: 3g | Vitamin A: 6788IU | Vitamin C: 66mg | Calcium: 201mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 4 people
Calories: 329
Keyword: kale, kale salad, lunch salads, vegan
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29 Comments

  1. 5 stars
    Delicious, I knew I was going to enjoy but even my husband and teenage sons loved it! I skip the hemp seeds and use sunflower and pumpkin.

  2. Thank you for this! Quick, easy, and healthy, it takes kale salad (which I love) to an unexpected level of luxury. The beans, avocado, and seeds make a wonderful combination of textures.

    Hemp seeds are new for me. I found Bob’s Red Mill Hemp Seeds Hearts to be tender and delicious.

    1. I’m so glad you enjoyed this, Mimi! I’ve never heard Kale called luxurious but with this salad, I completely agree!
      Enjoy,
      Kat.

  3. 5 stars
    Loved it!!! Normally Iโ€™m not a big kale fan but this was so so good! And it comes together quickly.

    1. Kale has a bad reputation (I totally get it!), but I’m so glad this salad redeemed it for you, Andrea!
      Enjoy,
      Kat.

  4. 5 stars
    This was absolutely delicious! I was going to add some grated ginger to the dressing but decided to trust the recipe as written and am so glad I did! The flavors were all perfectly balanced and so yummy. Plus so full of fiber and protein with all the beans and seeds (I didn’t have hemp hearts so left them out, but I didn’t miss them). Thank you!

    1. I’m so glad you loved this salad, Stacy! It’s an honor to be trusted, but equally, spice things up if you want to! I’m all for experimentation ๐Ÿ˜‰
      Either way, I’m so glad you’re here.
      Kat x