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Kale and arugula salad in large bowl alongside two smaller wooden serving bowls filled with salad on a white background.

Kale and Arugula Salad

- Emily Haller
A fresh, crunchy mix of kale, arugula, white beans, and colorful veggies—simple, satisfying, and totally my kind of salad.
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine American
Servings4 - 6 Servings

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.