The kind of salad that makes you actually crave your greens.
Packed with color, crunch, and flavor, this kale and arugula salad brings together shredded carrot, purple cabbage, radishes, and grape tomatoes for a fresh, fiber-filled base. Creamy cannellini beans add staying power, while roasted sunflower seeds lend the perfect salty crunch. It's a nourishing, feel-good salad you'll want on repeat-whether you're craving a big, satisfying main dish or assembling an eye-catching side.
This salad was inspired by the fresh kale, grape tomatoes, and radishes I picked up at my Saturday farmers market. Is there anything better than summer produce?! Even if these exact veggies aren't at your market-or you're making this salad out of season-no worries. Most of these ingredients are easy to find year-round at the grocery store. And the best part? You can easily mix and match the vegetables based on what you have on hand. See the variations below for ideas!
I dressed this salad in a savory maple tahini Dressing (SO yum), but feel free to use whatever dressing you love or have ready to go.
And speaking of salads and tahini dressing, this Broccoli Apple Salad is another must-try-crunchy, creamy, and bursting with flavor.
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Ingredients
Here's what you need to make this kale and arugula salad:
- Kale ( + a little extra virgin olive oil for massaging)
- Arugula
- Cabbage
- Tomatoes
- Carrots
- Radishes
- Sunflower seeds
- Cannellini beans
See recipe card for quantities.
Instructions
- Massage the kale: Place the chopped kale in a large bowl. Drizzle with olive oil. Massage the kale with your hands for about 1-2 minutes until it softens and darkens in color.
- Add the greens: Add the arugula to the bowl with the massaged kale and toss to combine.
- Add the veggies and beans:
Stir in the shredded carrots, cabbage, sliced radishes, grape tomatoes, roasted sunflower seeds, and cannellini beans.
- Toss, Dress, and Serve:
Add the savory maple tahini dressing (or dressing of your choice), toss it all together, and enjoy immediately.
Tip: Definitely take the time to massage your kale. It makes it more tender, less bitter, and easier for the salad dressing to stick to.
Substitutions and Variations
Leafy greens - I love the combo of kale and arugula, but you can swap in spinach, mixed greens, or even shredded romaine. If you're not into the peppery bite of arugula, baby kale is a great milder option.
Beans - Cannellini beans add a creamy texture, but chickpeas, black beans, or even edamame would all work well here.
Veggies - This is a "use what you have" kind of salad! Shredded carrots, cabbage, radishes, and grape tomatoes bring crunch and color, but feel free to sub in cucumber, bell pepper, zucchini ribbons, or even roasted veggies like sweet potato or beets.
Seeds - Roasted sunflower seeds give it that salty crunch, but pumpkin seeds, sliced almonds, or crushed walnuts are great alternatives.
Dressing - The Savory Maple Tahini Dressing is packed with flavor, but this salad also works well with a lemon-tahini dressing, balsamic vinaigrette, or even a light hummus-based dressing.
Add more - Want to make it heartier? Add avocado, meaty castelvetrano olives, cooked quinoa or farro, or a sprinkle of plant-based feta.
Equipment
To make this salad, you'll need:
- Large mixing bowl - for tossing all your ingredients together
- Sharp chef's knife - for slicing and chopping veggies with ease
- Cutting board - a sturdy surface for prepping your produce
Optional but helpful:
- Salad spinner - to dry your greens if you're washing them fresh
- A wide mouth jar or small sized bowl along with a small whisk, or even a fork - for mixing up your dressing, use whatever works best for you!
Storage
This salad is best enjoyed the day it's dressed, when the greens and veggies are still crisp. If you're prepping ahead, store the salad and dressing separately. Undressed, it will keep well in the fridge for 2-3 days.
FAQ
Massage it! After chopping the kale, drizzle with a little lemon juice or olive oil and gently rub it between your hands for 60 seconds. It helps soften the texture and makes it easier for the dressing to cling to every leaf.
Good news-this recipe is already dairy-free! To keep it gluten-free as well, just be sure to use tamari or coconut aminos in the Savory Maple Tahini Dressing instead of regular soy sauce.
It has a subtle kick from red pepper flakes, but it's not overly spicy. You can adjust the heat to your liking or leave the flakes out altogether.
Related
Looking for other recipes like this? Try these:
Kale and Arugula Salad
Ingredients
Salad
- 1 bunch kale, about 7 stems, destemmed and chopped
- 1 tablespoon olive oil
- 4 cups of arugula
- 2 cups red cabbage, thinly sliced
- 1 carrot, shredded
- 4 radishes, thinly sliced (~1 cup)
- 1 cup grape tomatoes, quartered
- 1 can cannellini beans, rinse and drained
- ¼ cup roasted sunflower seeds
Savory Maple Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce, or tamari
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- 3-4 tablespoons water
Instructions
- Place chopped kale in a large bowl and drizzle with olive oil. Massage the kale with your hands for about 1-2 minutes until it softens and darkens in color.
- Add the arugula to the bowl with the massaged kale and toss to combine.
- Mix in the shredded carrots, cabbage, sliced radishes, grape tomatoes, roasted sunflower seeds, and cannellini beans.
- Add all ingredients to a jar or small bowl and whisk until well combined. As all of the ingredients start to come together, the tahini will thicken up -that's totally normal! Just keep stiring, and it will smooth out into a creamy dressing. If it's still thicker than you'd like, simply add a little more water, one tablespoon at a time, until it reaches your perfect consistency.
- Add the Savory Maple Tahini Dressing, toss everything together until evenly coated, and enjoy immediately.
Notes
- Use tamari to make the dressing gluten free
- This dressing recipe is adapted from the wet ingredients used in Bakerita's savory granola recipe. This granola SLAPS and I highly recommend. https://www.bakerita.com/savory-granola/
- For the best results, start with smooth, pourable tahini-not the dry, clumpy stuff that sometimes hides at the bottom of the jar. Tahini texture can vary a lot between brands, so if yours is on the thicker side, just give it a good stir before measuring. Some of my go-to brands for reliably creamy tahini are Soom and Trader Joe's.
Thanks for coming! Let me know what you think: