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Hearty Kale and Bean Salad
A robust blend of Tuscan kale and thinly sliced Brussels sprouts forms the base of this satisfying plant-based bowl. Cannellini beans and toasted walnuts provide plenty of protein and crunch to make it a substantial main course. A bright dressing of fresh lemon juice and garlic cuts through the earthy greens. Finished with a generous handful of vegan Parmesan, it delivers deep savory notes in every bite. Serve it for a quick weeknight dinner or pack it for a nourishing weekday lunch.
Ingredients
- 10 ounces Tuscan kale
- 2 cups Brussels sprouts, thinly sliced
- 3 tablespoons lemon juice
- 1 garlic clove
- salt
- 1 (15-ounce) can cannellini beans
- ⅓ cup toasted walnuts
- 1 cup vegan Parmesan, (such as Go Veggie)
Instructions
- 1Combine the Tuscan kale and sliced Brussels sprouts in a large serving bowl.
- 2Whisk the lemon juice, garlic, and a quarter teaspoon each of salt and pepper in a small bowl. Blend in three tablespoons of oil, then pour the dressing over the greens and toss to combine.
- 3Fold in the cannellini beans, toasted walnuts, and vegan Parmesan until evenly distributed.