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This crisp and tangy salad is made so good with warm, creamy white beans, thick shavings of pecorino, chewy and sweet dried cranberries and sunflower seeds. It's a colder season salad that you can add chicken to--to make it a main number--or join as a side to your favorite soup or stew or pasta dish, and I love it with this Brown Butter & Walnut Pasta.

Notes: Garlic infused olive oil is Trader Joe's. Beans are great Northern.


Ingredients: 4 cups chopped kale, 2-3 tbsp. garlic-infused olive oil, 2 tbsp. balsamic vinegar, 1 can white beans, 1 tsp lemon juice, sea salt, pepper, 1/2 cup shaved Pecorino Romano cheese, 1/3 cup dried cranberries, 1/4 cup roasted sunflower seeds.

Serves 2-4.

1. Prep kale, warm beans: Tip the kale into a large bowl and drizzle over the oil and balsamic vinegar. Massage for thirty seconds, or so. Drain and rinse the beans, then heat with a little oil or avocado oil spray, in a skillet over medium heat. Add the lemon juice and salt and pepper to taste. When warmed through and sizzling, remove from the heat.

2. Build the salad: Add the beans to the kale, followed by the Pecorino, cranberries, and sunflower seeds. Toss well. Taste for seasoning (I always find that I like a pinch more salt and pepper.) Serve immediately.

#Warm White Bean & Kale Salad #Warm White Bean & Kale Salad by the KITCHETTE #kale and warmed white bean salad recipe #recipe for warm white bean and kale salad


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