Asparagus Kale Salad (vegan) with Balsamic Vinaigrette
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.
Servings: 5 servings
Calories: 307kcal
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.
Notes
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.
Nutrition
Serving: 0.75cup | Calories: 307kcal | Carbohydrates: 25g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 274mg | Potassium: 296mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1611IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 3mg