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Kale Arugula Butter Bean Salad with Mustard Tahini & Garlicky Bread Crumbs

5 from 12 reader reviews
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings 4 -6
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Ingredients

Garlicky Bread Crumbs

  • 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

Grainy Mustard Tahini

  • 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

Kale Arugula Butter Bean Salad

  • 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) can butter beans, drained and rinsed
  • sea salt and ground black pepper, to taste

Instructions

  • Make the garlicky bread crumbs. Set a medium sauté pan over medium heat. Once hot, pour in the olive oil and swirl it around. Add the bread crumbs, nutritional yeast, garlic powder, salt, and pepper. Stir often, until bread crumbs are golden brown and crisp, about 5-7 minutes. Remove from heat and set aside.
  • 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. Then, while whisking, slowly pour in the ice water. Once you have a homogenous, creamy, and fluid/pourable texture, you're good! You may have to add a bit more water to get it to this point. Once the dressing is to your liking, set aside.
  • Assemble the salad! In a large bowl, combine the arugula, kale, radicchio, basil, pickled red onions, butter beans, salt, and pepper. Pour all of the grainy mustard tahini dressing over the salad and toss to combine. Top the salad with the garlicky bread crumbs.

Recipe Notes

  • Plenty of gluten free bread options work great for the fresh bread crumbs here!
  • I used red kale from my garden for these photos, but Lacinato kale is ideal in this salad.
  • 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.
This kale arugula butter bean salad is nourishing, hearty, flavourful, and ready in about 30 minutes. Grainy mustard tahini is creamy and delicious with peppery greens, and garlicky bread crumbs add crunch.