24 Aug Kale Tuscan Salad

This copycat Kale Tuscan salad from Scaddabush is hearty, packed with protein and fibre and most importantly has SO much flavour! Just a single cup of raw kale is packed with vitamins A, B, C, and K, all in under 33 calories and 6 grams of carbs. The little fat that kale does contain is filled with omega-3s, and consumption of these are highly encouraged! It takes a little bit of prep with those pickled red onions, but I promise you it’s so worth it! This is also a great meal prep option, once everything is prepped, all you have to do is mix in the dressing and enjoy!

Here is what you need:

Print Recipe

Kale Tuscan Salad

Course

Salads

Cuisine

vegan

Prep Time

15 minutes

Servings

servings

Ingredients

Salad

• 7-8 cups kale remove the tough stems, dry and cut into small pieces
• 1 cup white kidney beans
• 1/2 cup pickled red onions see below
• 1/3 cup jarred sliced sun-dried tomatoes roughly chopped
• 1/3 cup fresh grated parmesan cheese swap for nutritional yeast for a dairy free option
• 1/4 cup toasted sliced almonds toast on a skillet for a few minutes

pickled red onions

• 1 medium red onion thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp sea salt

Lemon honey dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 lemon juiced
• 1 clove garlic minced (optional)
• 1-2 tbsp honey
• salt and pepper to taste

Course Salads Cuisine vegan Prep Time 15 minutes Servings servings Ingredients Salad 7-8 cups kale remove the tough stems, dry and cut into small pieces 1 cup white kidney beans 1/2 cup pickled red onions see below 1/3 cup jarred sliced sun-dried tomatoes roughly chopped 1/3 cup fresh grated parmesan cheese swap for nutritional yeast for a dairy free option 1/4 cup toasted sliced almonds toast on a skillet for a few minutes pickled red onions 1 medium red onion thinly sliced 1 cup white vinegar 1 cup water 1 tbsp sugar 1 tbsp sea salt Lemon honey dressing 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 1 lemon juiced 1 clove garlic minced (optional) 1-2 tbsp honey salt and pepper to taste

Instructions

Pickled Red Onions

1. Thinly slice the onions and place in a mason jar or jar with a lid.
2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute.
3. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
4. Pickled onions will be ready to eat once they're bright pink and tender - about 1 hour

Lemon Honey Dressing

1. Mix everything and place in a small jar, taste and adjust seasoning as needed.
2. Gently coat the salad you may have extra dressing leftover. It can stay in fridge for 3 weeks. Enjoy!