Kale Arugula Butter Bean Salad

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Overhead shot of a kale, arugula and butter bean salad with pickled red onions and crunchy garlicky bread crumbs. The salad is served in a large, organic-sized bowl stuck to a wooden serving ton.
An overhead shot of a kale arugula butter bean salad topped with crispy garlic bread crumbs. The salad is served in a wide serving bowl on top of a linen checkered napkin.
An overhead shot of the ingredients for the salad, including: red kale, arugula, radicchio, pickled red onion, lemon, tahini, grainy mustard and cooked butternut squash. All elements are on a rustic wood background.
A close-up, overhead shot of ingredients in a bowl for a grainy mustard tahini dressing.

This Kali Arugula Butter Bean Salad is our current go-to salad! It’s creamy from the tahini dressing and soft butter beans, punchy from the arugula and radicchio and tangy from the peppers, grainy mustard and lemon, has a chopped kale salad vibe, and those crunchy bread crumbs finish it off just right. We’ve made a version of this at least 4 times in the past week. Big fan!

This is also the first time I’ve posted a butter bean recipe here, which is shocking to me. I love how big they are and that super soft “butter” texture. Perfect for these types of salads, vegan soup recipes or topping bowls. I always have a couple cans on hand.

Some tips for this Kale Arugula Butter Bean Salad:

  • Normally I recommend massaging the kale ahead of time to soften it, but I don’t here! I love simply dressed salads all at once. If you’re particular about the texture of your kale, you can massage it ahead of time with olive oil, some lemon juice, salt and pepper.
  • If you have a sesame seed allergy, I recommend replacing the tahini with raw cashew butter or sunflower seed butter.
  • Plenty of gluten free bread options here for fresh breadcrumbs that work great!
  • Chickpeas are delicious here in place of butter beans.
  • A local store sells amazing pickled red onions that I pick up often! They are very easy to make though. Great recipe here.
  • I used red kale from my garden for these photos, but lacinato kale is ideal in this salad.
  • Soom Tahini is my favorite.

You really have to love the tangy flavor of radicchio and the peppery quality of arugula to go with this salad. I know it seems a bit random to use fresh basil in this salad, but I think the subtle fennel/pepper flavor is quite complimentary here.

What to serve with this salad:

Hope you give this hearty 30 minute salad a try! I turn to this when I’m in a rush but still want something that feels healthy-ish and nutritious. To make it easier, you can mix the dressing and refrigerate it for up to a week. Although it may need to be diluted a little with water straight from the fridge.

Overhead, slices of crusty bread are being fried in a saute pan.
An overhead shot of all the ingredients of a kale arugula butter bean salad in a large bowl, before tossing with the dressing.
A 3/4 corner of a large bowl dressed with butter beans, red kale, arugula, pickled red onion, chopped basil, radicchio, and a creamy tahini-based dressing.
Overhead shot of a kale, arugula and butter bean salad with pickled red onions and crunchy garlicky bread crumbs. The salad is served in a large, organic-sized bowl stuck to a wooden serving ton.

Kale Arugula Butter Bean Salad with Mustard Tahini and Garlic Bread Crumbs

This Kale Arugula Butter Bean Salad is nutritious, hearty, flavorful, and ready in about 30 minutes. The grainy mustard tahini is creamy and savory with the peppery greens and the garlicky breadcrumbs add crunch.

Overhead shot of a kale, arugula and butter bean salad with pickled red onions and crunchy garlicky bread crumbs. The salad is served in a large, organic-sized bowl stuck to a wooden serving ton.

Q Time: 25 minutes

Cooking time: 7 minutes

Total time: 32 minutes

serving 4 -6

material

Garlic bread crumbs

  • 2 table spoon olive oil
  • 1 ½ the cup Fresh bread crumbs
  • 1 table spoon Nutritional Scream
  • ½ teaspoon garlic powder
  • Sea salt and black pepper, to taste

Grained Mustard Tahini

  • ¼ the cup tahini
  • Sea salt and black pepper, to taste
  • 1 cloves Finely grate garlic with a microplane
  • 1 table spoon Mustard seeds
  • 1 table spoon lemon juice
  • 1 table spoon olive oil
  • 1 teaspoon Maple syrup
  • ¼ the cup Ice water, plus extra if needed

Kale Arugula Butter Bean Salad

  • 4 the cup Baby arugula, lightly packed and chopped
  • 4 the cup Kale, lightly packed and chopped
  • 1 small head radicchio, chopped
  • ½ the cup Basil leaves, finely chopped
  • ⅓ the cup Pickled red onion, chopped
  • 13.5 oz (398 mL) can butter beans, drained and rinsed
  • Sea salt and black pepper, to taste

Comment

  • Normally I recommend massaging the kale ahead of time to soften it, but I don’t here! I love simply dressed salads all at once. If you’re particular about the texture of your kale, you can massage it ahead of time with olive oil, some lemon juice, salt and pepper.
  • If you have a sesame seed allergy, I recommend replacing the tahini with raw cashew butter or sunflower seed butter.
  • Plenty of gluten free bread options here for fresh breadcrumbs that work great!
  • Chickpeas are delicious here in place of butter beans.
  • A local store sells amazing pickled red onions that I pick up often! They are very easy to make though. Great recipe here.
  • I used red kale from my garden for these photos, but lacinato kale is ideal in this salad.

instructions

  • Make the garlic bread crumbs. Set a medium saute pan over medium heat. When hot, pour olive oil and swirl around. Add bread crumbs, nutritional yeast, garlic powder, salt and pepper. Cook, stirring frequently, until the breadcrumbs are golden brown and crisp, about 5-7 minutes. Remove from heat and set aside.

  • Make the grainy mustard tahini. In a medium bowl, whisk together the tahini, salt, pepper, garlic, mustard, lemon juice, olive oil, and maple syrup. Then slowly pour in the ice water. Once you have a homogeneous, creamy, and liquid/pourable texture, you’re good! You may need to add a bit more water to get it to this point. Once the dressing is to your liking, set aside.

  • Assemble the salad! In a large bowl, combine arugula, kale, radicchio, basil, pickled red onion, butter beans, salt and pepper. Pour all the grainy mustard tahini dressing over the salad and toss to combine. Top the salad with garlic bread crumbs.

A head on a shot of Kale Arugula Butter Bean Salad in a wide serving bowl on a checkered linen napkin.

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