Asparagus Kale Salad with Balsamic Vinaigrette (vegan)
This Asparagus Kale Salad with Balsamic Vinaigrette is a fresh, hearty salad packed with vibrant vegetables and bold flavor. Tender asparagus, crisp kale, creamy beans, and crunchy walnuts come together with a simple homemade balsamic dressing for a healthy vegan meal or flavorful side dish.
Spotlight on This Asparagus Kale Salad with Balsamic Vinaigrette
- It is filling: This salad is definitely filling. One large serving is plenty for your meal.
- It has a lot of vegetables: With four simple and popular vegetables, you will definitely get several servings of vegetables with this dish.
- It tastes so good: This salad is going to be on repeat. I just know that you will crave this salad often, it’s that good. It’s the perfect refreshing summer salad.
- It is easy to make: The most time-consuming part is grilling the onions and asparagus, honestly. You will be in and out of the kitchen in no time with this easy recipe.
- It is a crowd-pleaser: I have made this for several friends, and every one of them has commented on how delicious this salad is. I’m telling you, this recipe will steal the show at any dinner party.
- It is cheap to make: With only a handful of basic ingredients, you can make this salad for cheap. Now that’s my kind of meal.
- It makes a big serving: This recipe is big enough to serve 6 people each a small serving. Also, it makes for great leftovers the next day if you are eating for 1-2.
There’s something about a hearty kale salad that feels both nourishing and satisfying at the same time. When I first started experimenting with this Asparagus Kale Salad, I wanted something that felt fresh but still filling enough to enjoy as a full meal.
Now this is one of those salads I come back to again and again. It’s simple enough for a weekday lunch but flavorful enough to serve when friends come over.
If you love asparagus salads, you’ve also got to try this Lemon Asparagus Couscous Salad!
The Ingredients
For the salad, you will need the following ingredients.
Shredded kale: I love to get this from Trader Joe’s. Make sure to remove the thicker stem pieces. You will also want to massage the kale as it will soften the leaves and make for the perfect texture.
Cherry tomatoes: Make sure they are ripe and high-quality tomatoes. Feel free to swap out for your favorite tomato variety.
Asparagus: One bundle or package of fresh asparagus is all you need. Asparagus is quick to cook and deliciously crunchy in this vegan salad. You will also need some avocado oil, salt, and black pepper for these sauteed asparagus spears.
Red onions: You will need a small or medium-sized onion for this salad. Grilled onions are one of the best parts of this salad, in my opinion. You will also need some avocado oil, sea salt, and balsamic vinegar to caramelize the onions.
Cannellini beans: These are also known as Great Northern Beans and are a great source of healthy fat, fiber, and protein for this kale and asparagus salad recipe.
Walnuts: You could also use almonds or pecans. You will enjoy the added protein, healthy fats, and fiber that walnuts bring to this vegan salad.
For the balsamic vinaigrette, you will need the following ingredients.
Olive oil: Use a high-quality extra virgin olive oil for the base of this vinaigrette. It creates a smooth, rich texture and ties all the flavors together beautifully.
Balsamic vinegar: This vinegar brings a bold, slightly sweet tang that makes balsamic vinaigrette so irresistible. It adds depth and balances the richness of the olive oil.
Dijon mustard: Dijon gives the dressing a subtle kick while helping emulsify the vinaigrette so it blends together perfectly.
Maple syrup: Just a touch of pure maple syrup adds natural sweetness that balances the acidity of the vinegar without using refined sugar.
Garlic: Fresh minced garlic adds savory flavor and makes the vinaigrette taste vibrant and homemade.
Salt and pepper: A pinch of salt and freshly cracked black pepper enhances all the flavors and finishes the dressing perfectly.
The Instructions
Step one: Grill the asparagus and onions separately: Use avocado oil to cook them in sauté pans. Once they have finished cooking, transfer them to a bowl to cool. Note that asparagus only needs to cook for a few minutes or as soon as it turns a bright green color. Do not overcook.
Step two: Prepare the kale. To soften the leaves, add the kale to a salad bowl. Next, massage the leaves for about twenty seconds. You can do this by adding about a tablespoon of olive oil, a pinch of sea salt, and pepper over the leaves and using your hands to gently massage the leaves.
Step three: After massaging the kale in a large bowl, add the remaining ingredients. This includes asparagus, beans, grilled onion, walnuts, and cherry tomatoes.
Step four: Make your dressing. Grab a mason jar with a lid or a small bowl. Add all of the ingredients to the jar or bowl. This includes olive oil, balsamic vinegar, Dijon, garlic powder, lemon juice, maple syrup, salt, and pepper.
Give it all a good shake or use a whisk to stir everything well.
Step five: Pour the dressing over the salad, toss everything, and serve it immediately.
Storage
Kale has a unique ability to keep its texture despite being tossed in dressing. While I recommend eating the tossed salad the same day, the salad will keep for 1-3 days in the fridge. Make sure to place leftovers in an airtight container.
Tips and Modifications
The key to the perfect texture is spending the time to massage your kale leaves until they are soft.
Salads always taste better chilled for a bit. I recommend placing your finished salad in the fridge for an hour before serving.
If you are saving the dressing, place it in a mason jar with a lid or in an airtight container in the fridge. Remove the dressing from the fridge about an hour before using it to allow the oil to melt. Give it all a good shake before pouring the vinaigrette onto your salad.
More Vegan Salads Recipes
Lemon Asparagus Couscous Salad
Israeli Couscous Vegetable Salad
Asparagus Kale Salad (vegan) with Balsamic Vinaigrette
Equipment
- 1 large bowl
- 1 mason jar with lid *for the dressing
Ingredients
For the salad
- 3 cups shredded kale
- ⅛ teaspoon salt *to massage the kale
- 1 tablespoon olive oil *to massage the kale
- 1 12oz package of fresh asparagus, trimmed and chopped
- 1 (15.5 oz) can of cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, chopped
- 1 medium red onion, sliced
- ½ cup walnuts, chopped
For the dressing
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon pure maple syrup
- salt and pepper to taste
Instructions
- Start by adding avocado oil to a pan. Once the oil is hot, sauté the sliced red onion on medium heat for about 8 minutes. Add a little salt and a drizzle of balsamic vinegar to the onions at the halfway point (after 4 minutes or so). Set the onion in a bowl to cool.
- Prepare your asparagus by snapping off the hard end pieces wherever they naturally break, and discard them. Then cut the remaining pieces into three smaller pieces. Add some additional avocado oil to a pan. Once it is hot, reduce the heat to medium and sauté the asparagus spears until they turn bright green. Add salt and pepper to the asparagus while it cooks. Set them into a bowl to cool.
- Prepare the kale. To soften the leaves, add the kale to a salad bowl. Next, massage the leaves for about twenty seconds. You can do this by adding about a tablespoon of olive oil, a pinch of sea salt, and pepper over the leaves and using your hands to gently massage the leaves.
- After massaging the kale in a large bowl, add the remaining ingredients. This includes asparagus, beans, grilled onion, walnuts, and cherry tomatoes.
- Make your dressing. Grab a mason jar with a lid or a small bowl. Add all of the ingredients to the jar or bowl. This includes olive oil, balsamic vinegar, Dijon, garlic, maple syrup, salt, and pepper. Give it all a good shake or use a whisk to stir everything well.
- Pour the dressing over the salad, toss everything, and serve it immediately.
- Serve immediately or chill for an hour before serving.
