This hearty kale and white bean salad tossed with crispy homemade sourdough croutons and drizzled in a creamy sweet-and-spicy tahini dressing is my take on the viral Erewhon favorite! It’s packed with plant-based protein, fiber, and bold flavor, making it just as satisfying as the original — but made with wholesome ingredients you can easily recreate at home!
Copycat erewhon kale white bean salad
You’ve probably had the ultra-pricey, viral LA grocery store Erewhon pop up on your social feeds! And if you haven’t, here’s the gist — it’s a luxury Los Angeles market known for its sky-high prices and an incredible hot bar filled with ready-made dishes and fresh salads. One of the fan favorites? Their Kale & White Bean Salad. It’s made up of creamy Hass avocado and kale, hand-massaged with extra virgin olive oil. Sprinkled with pumpkin, sunflower, and hemp seeds, with a lemon vinaigrette.
There are tons of copycat recipes out there today, so I wanted to put a fun spin on it. We’re swapping the vinaigrette for a creamy, sweet & spicy tahini dressing and adding some homemade sourdough croutons for an addicting crunch! I think this salad is perfect for when you’re craving something substantial but nutrient-rich! Chuck some cooked chicken or tofu on top for a protein-rich meal!
Why you’ll love this recipe
- It’s vibrant, flavorful, and cost-effective!
- It’s vegan & gluten-free.
- Creamy, spicy + sweet, thanks to the tahini dressing!
- Nutrient dense – packed with protein, fiber, and antioxidants!
- Versatile – add your favorite protein, switch up the dressing, etc!
- Quick & easy – whether you want it as a quick side dish or main dish salad, it takes little time to throw together!
- Perfect for weeknight meals!
Recipe video
What You Need to Make This high protein, Plant-Based Salad
The full recipe and measurements are in the recipe card at the bottom of the post! Here’s an overview of what we’ll need:
- Olive oil: Olive oil isn’t just ideal for this dressing—it’s also packed with heart-supportive nutrients and rich, flavorful healthy fats. I love using this garlic infused olive oil!
- English muffins: Use whatever fits your dietary needs! I used Food For Life’s gluten-free sourdough english muffins.
- White beans: White beans are a great source of protein, making them perfect for vegetarian or plant-forward meals. They help keep you full and support muscle repair. Great northern beans or cannellini beans are my favorite!
- Kale: Kale is rich in antioxidants like quercetin and beta-carotene, which help reduce oxidative stress. It’s also high in fiber, which can support healthy cholesterol levels.
- Spices & seasonings: garlic, sea salt, pepper (because what’s a salad without them!)
- Salad dressing:
- Tahini
- Lemon juice
- Maple syrup
- Tamari
- Sriracha
- Toppings: avocado, cucumber, pumpkin seeds, etc.
steps to make copycat erewhon salad
The full measurements/instructions are in the recipe card at the bottom of the post!
Make the sourdough croutons
Preheat oven to 350F degrees. Slice sourdough English Muffins into 1/2 cubes. Add to a large mixing bowl, and combine with olive oil, nutritional yeast or parmesan cheese (optional!), salt and pepper until all cubes are covered.
Place the English muffins onto a baking sheet and bake for about 20 minutes, or until golden to your liking. Let them cool, and then top on the salad!
For the dressing
In a blender, combine all the salad dressig ingredients and blend until smooth. You can taste & adjust as you’d lilke.
For the salad
Wash and chop the kale into small pieces. Then, add it to a large mixing bowl with a pinch of salt. Use your hands to massage the sea salt into the kale – this not only makes the kale more tender and easier to eat, but easier to digest as well!
Add the drained & rinsed beans, avocado, and pumpkin seeds if using. The classic Erewhon salad doesn’t contain cucumber, but I love the crunch it gives and it’s delicious paired with the sweet and spicy tahini! Pour the dressing over top, give it a good toss, and enjoy immediately!
Variations and Modifications
- Switch up the dressing and use whatever you like for an entirely different flavor profile! I love a balsamic dijon dressing with this salad.
- Add cooked quinoa for a healthy carb source and an additional plant-based protein boost!
- Add shredded cooked chicken breast to make it a hearty main dish salad!
kale white bean salad FAQ
- Can you make this salad in advance? You can prep the components for this salad in advance, store them separately, and then assemble just before serving! However, the avocado should be prepped just before serving to keep them fresh!
- What kind of kale should you use for salad? Green, curly kale is the one I use in this recipe, and the one in Erewhon’s version. However, curly green, lacinato, purple/red all work!
- How can you prevent avocado from turning brown? If you’re not serving this right away, you can either add the avocado right before serving OR rub the cut surfaces with lemon juice!
More healthy salad recipes to try
- Healthy broccoli salad
- Crispy smashed potato salad
- Thai crunch salad
- Roasted broccoli caesar salad
- Japanese carrot ginger salad dressing
- Roasted greek potatoes with whipped feta
- German potato salad
I hope you love this salad recipe! If you try it, it’d mean the world to me if you left a star rating & review below! Tag me on Instagram @danishealthyeats! x
Kale white bean salad with homemade sourdough croutons
Ingredients
Sweet & spicy tahini dressing
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic
- 2 tsp coconut aminos or tamari
- 1 tbsp maple syrup
- 1 tbsp sriracha
- water, if needed to thin
Salad
- 6 cups chopped kale
- 1 can white beans
- 1 cucumber, chopped into pieces
- 1-2 avocados, cubed
- 1/3 cup pumpkin seed (optional)
Croutons
- 2 cups cubed english muffins
- 1/4 cup olive oil
- 1/4 tsp each, garlic, sea salt, pepper
Instructions
croutons
- Preheat oven to 350F degrees. Slice sourdough English Muffins into 1/2 cubes. Add to a large mixing bowl, and combine with olive oil, nutritional yeast or parmesan cheese (optional!), salt and pepper until all cubes are covered.
- Place the English muffins onto a baking sheet and bake for about 20 minutes, or until golden to your liking. Let them cool, and then top on the salad!
Salad
- Wash and chop the kale into small pieces. Then, add it to a large mixing bowl with a pinch of salt. Use your hands to massage the sea salt into the kale – this not only makes the kale more tender and easier to eat, but easier to digest as well!
- In a blender, combine all the salad dressig ingredients and blend until smooth. You can taste & adjust as you'd lilke.
- Add the drained & rinsed beans, avocado, cucumber, and optional pumpkin seeds. Pour the dressing over top, give it a good toss, and enjoy immediately!
