Savory Kale Salad

"The secret to the best kale salad may surprise you.. And it all comes down to this unsweetened, grain-free granola from Struesli. It adds the PERFECT light and satisfying crispy crunch and is filled with superfood ingredients. It's delish on sweet dishes as well, but I love tossing a handful in this addicting, must-try kale salad. Grab the recipe below and enjoy!" - Jackie

4 Servings 

A Hearty Salad With Cannellini Beans & Castelvetrano Olives

Ingredients:

• 1 bunch Tuscan kale, stems removed, finely chopped
• 14 oz can cannellini beans, rinsed and drained
• 1/4 cup pumpkin seeds
• 1 cup pitted castelvetrano olives, halved
• 1/2 cup Struesli Original

Savory Dill Dressing:

• 1/4 cup roasted tahini
• 1/4 cup water
• 1 large lemon, juiced
• 1/4 cup fresh dill
• 3 tbsp fresh chives
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp white miso paste
• 1 tsp dijon mustard
• Salt and pepper, to taste

Instructions:

1. Add the kale, beans, pumpkin seeds, olives and half of the granola to a large salad bowl.
2. Place the ingredients for the dressing in a blender and puree until creamy.
3. Season to taste. Pour the dressing over.

More nutritious lunch recipes to try: 

• Labneh and Herby Beets
• Crunchy Quinoa Power Bowl
• Smoked Salmon on Rye Toast
• Butternut Squash Bisque

Jackie Akerberg is the creator and author behind delicious, easy-to-follow, vegan, and gluten-free recipes. Follow her on Instagram for more inspiration or check out her book The Clean Vegan Cookbook on her website!