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white bean & kale salad

White Bean & Kale Salad with Garlic Rosemary Vinaigrette

  • Author: Megan B-L
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Salad

Description

This salad features kale as the base (leftovers don’t get soggy!) and creamy white beans as protein. Roasted broccoli, crispy prosciutto & parmesan are added for extra yums, and it’s all tossed with a tasty garlic-rosemary vinaigrette.


Ingredients

Units Scale
  • 2 medium or 1 large head of broccoli, chopped into bite-size florets
  • oil, salt, & pepper (I recommend avocado oil for high heat roasting but other oils will be fine)
  • 1/2 tsp garlic powder
  • 2 large bunches flat kale (or 1 bunch curly), washed & ripped/chopped into bite-size pieces
  • 2 cans Navy or Cannellini beans, drained and rinsed
  • 3 oz prosciutto, speck, or bacon
  • 1 cup parmesan cheese, grated

Garlic Rosemary Vinaigrette

  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 heaping tbsp fresh rosemary (3 sprigs), roughly chopped
  • 1/2 tsp red pepper flakes
  • juice of 1/2 lemon
  • 2 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 400°.
  2. Toss broccoli in a couple glugs of oil, generous sprinkles of salt & pepper (measure with your heart) and ½ tsp garlic powder. Roast broccoli for 20–30 minutes, until florets are lightly browned and thicker stalks are tender.
  3. Meanwhile, tear prosciutto/speck into smaller pieces and crisp them up in a frying pan for a minute or 2 on medium heat, set aside. If you’re using bacon, cook bacon on medium-low heat until crisp to your liking. Drain all grease & cut bacon into bite-size chunks, set aside.  
  4. Add ¼ cup olive oil to the pan and heat on medium-low heat until oil shimmers. Add sliced garlic & rosemary and cook until garlic is just beginning to look toasty, 1–2 minutes. It will continue to cook in the jar so be conservative here. Transfer to a glass jar or bowl (you’ll whisk dressing here) and add ½ tsp red pepper flakes. Let cool.
  5. While waiting for your infused oil to cool, toss kale, 2 cans rinsed beans, roasted broccoli, 1 cup parmesan, and crispy meat together in a large bowl or container. 
  6. Add juice from ½ lemon and 2 tbsp balsamic vinegar to infused oil jar/bowl and shake/whisk until emulsified. Taste and add more lemon or balsamic as needed. 
  7. Pour dressing over the salad, toss, and season to taste with salt & pepper. Enjoy! 


Notes

  • This salad is relatively bean-heavy with 2 cans of beans. If you’re not that into beans, you might want to start with 1 can and see how that tastes to you. 

Keywords: kale, healthy, beans, protein, crispy, prosciutto, parmesan