Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs

Let me tell you about one of my favorite dishes, the Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs. Picture a sunny afternoon when I first decided to whip this up for a gathering with friends. I was in the mood for something fresh and vibrant, and boy, did this salad fit the bill! The moment I tossed the earthy greens with creamy butter beans and the zingy mustard tahini dressing, I knew I was onto something special. It not only looked beautiful in its bowl but also filled the kitchen with an irresistible aroma. As we gathered around the table, everyone couldn’t help but dig in, and the laughter and joy that ensued made the effort totally worth it. Sharing food like this creates memories, and I cherish the moments spent with loved ones over this remarkable salad.

Essential Ingredients for Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs

The ingredients in this vibrant salad work together beautifully, each bringing its unique flavor and texture. The combination of fresh greens, hearty butter beans, and a creamy dressing creates a balanced and satisfying dish. Let’s dive into the key players:

• 2 tablespoons olive oil: Adds richness and helps to sauté the bread crumbs to perfection.
• 1 ½ cups fresh bread crumbs: Provides essential crunch and serves as the base for the garlicky topping.
• 1 tablespoon nutritional yeast: Adds a cheesy flavor without the dairy.
• ½ teaspoon garlic powder: Enhances the overall taste, giving a warm, savory depth.
• Sea salt and ground black pepper: Essential seasonings that elevate every ingredient.
• ¼ cup tahini: Offers a creamy texture and adds a nutty flavor to the dressing.
• 1 clove garlic, finely grated: Fresh garlic brings a pungent aroma and flavor.
• 1 tablespoon grainy mustard: Adds a tangy kick to the dressing.
• 1 tablespoon lemon juice: Brightens the flavors and adds acidity.
• 1 teaspoon maple syrup: Balances the tanginess of the dressing with a hint of sweetness.
• ¼ cup ice water, plus extra if needed: Adjusts the dressing to the right consistency.
• 4 cups baby arugula: Adds a peppery flavor that complements the other greens.
• 4 cups kale: The hearty base of the salad, providing texture and nutrients.
• 1 small head radicchio: Offers a beautiful color and slight bitterness.
• ½ cup basil leaves: Fresh and aromatic, they add a pop of flavor.
• ⅓ cup pickled red onions: Adds a tangy crunch that complements the other ingredients.
• 13.5 oz can butter beans, drained and rinsed: Provides protein and a creamy texture.

Directions for Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs

Getting this salad prepared is a breeze, and you’ll be amazed at how simple yet satisfying it is. Follow these steps closely to create a delightful dish that will impress anyone!

1. Make the garlicky bread crumbs. Start by setting a medium sauté pan over medium heat. Once hot, pour in the olive oil and swirl it around to coat the bottom of the pan. Add the bread crumbs, nutritional yeast, garlic powder, salt, and pepper. Stir often, and cook until the bread crumbs turn golden brown and crisp, which should take about 5 to 7 minutes. Keep an eye on them to prevent burning. When they’re ready, remove them from the heat and set aside.
2. Make the grainy mustard tahini. In a medium bowl, whisk together the tahini, salt, pepper, garlic, grainy mustard, lemon juice, olive oil, and maple syrup. While whisking, slowly pour in the ice water. You want a creamy and pourable texture, so don’t hesitate to add a bit more water if needed. Once it reaches the desired consistency, set it aside.
3. Assemble the salad. In a large mixing bowl, combine the arugula, kale, radicchio, basil, pickled red onions, butter beans, along with salt and pepper to taste. Gently toss everything together to ensure an even mix.
4. Add the dressing. Pour all of the grainy mustard tahini dressing over the salad. Toss everything together again until all the ingredients are well coated in the dressing, ensuring no leaf is left unseasoned!
5. Top with bread crumbs. Finally, sprinkle the previously made garlicky bread crumbs on top of the salad. This adds a delightful crunch and flavor that complements the creamy dressing. And there you have it!

Things Worth Knowing

Tips and Variations

Here are some excellent tips and variations to enhance your experience with the Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs. These will help you make the most out of your dish.

• Storage: Leftover salad can be stored in an airtight container in the fridge for up to three days. However, it’s best to store the dressing separately to maintain the crispness of the greens.
• Freezing: This salad is not suitable for freezing due to the freshness required for the greens
• Pairing: This salad pairs wonderfully with grilled chicken or fish for a complete meal.
• Nutty alternative: Consider adding nuts such as almonds or walnuts for an additional crunch and nutrition boost.
• Herb variations: Feel free to experiment with different herbs like cilantro or mint for a unique twist.
• Different beans: Swap out the butter beans for chickpeas or black beans if you prefer a different flavor.

How to Serve Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs

Serving the Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs is as delightful as preparing it. This salad is perfect for a variety of occasions, and here are some ways to enjoy it:

• Perfect for lunch: Serve it as a light lunch option, accompanied by whole grain bread or pita on the side for a filling meal.
• Great for dinner parties: This salad makes a beautiful centerpiece on a dinner table, ideal for impressing your guests.
• Seasonal gatherings: It’s a fantastic choice for spring gatherings, thanks to its fresh ingredients that complement the season.
• Picnic-friendly: Pack it for a picnic! Just keep the dressing separate until you’re ready to eat to maintain freshness.
• Bulk preparation: If you’re meal prepping, serve it in mason jars for easy grab-and-go lunches throughout the week.
• Storage tips: Remember to keep any leftovers in an airtight container, and consume them within three days for the best flavor.

FAQ

Conclusion

The Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs is not just a salad; it’s an experience! The delightful combination of fresh greens, hearty beans, and creamy dressing creates a dish that’s both satisfying and nourishing. I encourage you to try making it today; you won’t regret bringing this flavorful and colorful dish to your table!

Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs

The perfect dish for any occasion, this Kale Arugula Butter Bean Salad with Mustard Tahini Garlicky Bread Crumbs is a vibrant mix of flavors and textures. Packed with healthy greens and topped with crunchy bread crumbs, it's a satisfying meal that you can enjoy any time. Make it tonight for a delicious, easy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 7 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 ½ cups fresh bread crumbs
• 1 tablespoon nutritional yeast
• ½ teaspoon garlic powder
• sea salt and ground black pepper, to taste
• ¼ cup tahini
• sea salt and ground black pepper, to taste
• 1 clove garlic finely grated with a Microplane
• 1 tablespoon grainy mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• ¼ cup ice water, plus extra if needed
• 4 cups baby arugula, lightly packed and chopped
• 4 cups kale, lightly packed and chopped
• 1 small head radicchio, chopped
• ½ cup basil leaves, finely sliced
• ⅓ cup pickled red onions, chopped
• 13.5 oz (398 ml) butter beans, drained and rinsed
• sea salt and ground black pepper, to taste

Equipment

• Skillet
• Grater
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Make the garlicky bread crumbs. Start by setting a medium sauté pan over medium heat. Once hot, pour in the olive oil and swirl it around to coat the bottom of the pan. Add the bread crumbs, nutritional yeast, garlic powder, salt, and pepper. Stir often, and cook until the bread crumbs turn golden brown and crisp, which should take about 5 to 7 minutes. Keep an eye on them to prevent burning. When they’re ready, remove them from the heat and set aside.
2. Make the grainy mustard tahini. In a medium bowl, whisk together the tahini, salt, pepper, garlic, grainy mustard, lemon juice, olive oil, and maple syrup. While whisking, slowly pour in the ice water. You want a creamy and pourable texture, so don't hesitate to add a bit more water if needed. Once it reaches the desired consistency, set it aside.
3. Assemble the salad. In a large mixing bowl, combine the arugula, kale, radicchio, basil, pickled red onions, butter beans, along with salt and pepper to taste. Gently toss everything together to ensure an even mix.
4. Add the dressing. Pour all of the grainy mustard tahini dressing over the salad. Toss everything together again until all the ingredients are well coated in the dressing, ensuring no leaf is left unseasoned!
5. Top with bread crumbs. Finally, sprinkle the previously made garlicky bread crumbs on top of the salad. This adds a delightful crunch and flavor that complements the creamy dressing. And there you have it!

Notes

• Tip 1: Plenty of gluten free bread options work great for the fresh bread crumbs here!
• Tip 2: I used red kale from my garden for these photos, but Lacinato kale is ideal in this salad.
• Tip 3: To make prep easier, you can mix up the dressing and keep it in the fridge for up to a week. It may need a little loosening with water straight out of the fridge though.

Previous PostPineapple Cheese Ball

Next Post Sheet Pan Strawberry Pancakes

Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.