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

5 from 3 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!

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kale salad

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kale salad
5 from 3 votes

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

This amazing vegan salad is adapted from Erewhon Market in Los Angeles, where this salad has become a a cult favorite.
Prep: 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!

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
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 4 people
Calories: 329
Keyword: kale, kale salad, lunch salads, vegan
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4 Comments

  1. 5 stars
    Kale is not a four letter word in our “plant forward” diet. Always looking for new variations and this salad exceeded my expectations. You had me at “Erewhon”!

  2. 5 stars
    This was just delicious even though those who were eating it were not necessarily kale fans. I used baby kale so it didn’t need to be massaged and couldn’t find hemp hearts but otherwise made it as written. The three adults and an often picky 10 year old loved it! Will definitely make it again!

    1. Ellen, this is such a massive compliment, thank you! I love when we can break the food-mould for our people, and even better still when they enjoy it!!
      Kat.