This White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette is the perfect healthy vegan recipe to nourish your body. Not only is it insanely delicious, but it’s easy to make & meal prep approved!

White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette in a bowl with a fork in it, topped with avocado, pumpkin seeds, hemp seeds, and sunflower seeds on a white marble counter.

Nourish your body in a tasty way with this White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette.

This must-make salad includes massaged kale, hearty white beans, fluffy quinoa, healthy fat seeds, creamy avocado, & a sweet + tangy maple dijon vinaigrette. Your body & taste buds will be well satisfied!

Let’s get tossing, shall we?!

Why You’ll Love This Healthy Vegan Kale Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this kale creation is tossed with healthy ingredients doesn’t mean that it’s boring. It’s truly a craveable kale salad!
Quick & Easy: Ready in 15 minutes or less & is straightforward to make!
Great for Meal Prep: This White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette stores well in the fridge, making it the perfect vegan recipe option for healthy meals throughout the week.

Healthy White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette in a bowl with a fork in it, topped with avocado, pumpkin seeds, hemp seeds, and sunflower seeds on a white marble counter.

Ingredients

Organic White Beans: White beans are loaded with fiber & plant-based protein. Any type of white beans works well too. Great northern, cannellini beans, or navy beans.
Organic Quinoa: To provide this salad with a nutty flavor, along with protein & fiber. You can use any color that you have on hand—white, red, or multi-color.
Organic Avocado: Make sure to use a large & ripe avocado.
Organic Seeds: A combo of pumpkin seeds, sunflower seeds, & hemp seeds.
Organic Extra-Virgin Olive Oil: Olive oil is the perfect oil to use in this vinaigrette. Be sure to use extra-virgin olive oil for optimal flavor & health benefits.
Organic Lemon: Just a squeeze of fresh lemon takes the vinaigrette to the next level!
Organic Pure Maple Syrup: One of my favorite natural sweeteners. It adds the perfect amount of sweetness to the vinaigrette, without the need for any refined sugars.
Organic Dijon Mustard: To balance out the sweetness, Dijon mustard adds a bit of “tang.” Careful, a little goes a long way.
Organic Garlic: Please use fresh garlic, as opposed to powdered. This is an ingredient that you never want to skip!
Sea Salt & Black Pepper: Just a healthy pinch of each to add to the vinaigrette.

How to Make

Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
Add. To the kale bowl, add the drained white beans, cooled cooked quinoa, diced avocado, & seeds.
Maple Dijon Vinaigrette. In a mixing bowl, whisk all of the vinaigrette ingredients together until well combined.
Toss. Drizzle the vinaigrette over the salad & give it a good toss.
Serve. Divide between bowls & enjoy!

White Bean & Quinoa Kale Salad topped with maple dijon vinaigrette, avocado, pumpkin seeds, hemp seeds, and sunflower seeds on a white marble counter.

Tips for Making this Vegan Kale Salad Recipe Perfectly

Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes—you’ll get a nice hand workout in.
Organic Beans: I used organic great northern beans for this salad recipe, but another variety of white bean will work, such as cannellini or navy beans.
Cool the Quinoa: Be sure to cool the quinoa prior to adding it to the kale, as this ensures that the kale doesn’t get soggy.
Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.

Storing

This White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette is the perfect vegan recipe for healthy leftovers & meal prep!

Storing. Transfer the salad to an airtight glass container & refrigerate for up to 4 days. I don’t recommend dicing the avocado or adding the vinaigrette until the salad is ready to enjoy.

White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette Recipe in a bowl with a fork in it, topped with avocado, pumpkin seeds, hemp seeds, and sunflower seeds on a white marble counter.

More Kale Salad Recipes You’ll Love

Sharing Is Caring!

If you make this White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette

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Author: Christin Gillespie
Prep Time: 15
Total Time: 15
Yield: 4 1x
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

KALE

5 cups kale, stems removed & chopped
Fresh lemon juice

MAPLE DIJON VINAIGRETTE

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 tsp Dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

SALAD

1 large avocado, diced
½ cup white beans, drained
½ cup cooked quinoa, cooled
¼ cup hemp hearts
¼ cup sunflower seeds
¼ cup pumpkin seeds

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Instructions

Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
Add. To the kale bowl, add the drained white beans, cooled cooked quinoa, diced avocado, & seeds.
Maple Dijon Vinaigrette. In a mixing bowl, whisk all of the vinaigrette ingredients together until well combined.
Toss. Drizzle the vinaigrette over the salad & give it a good toss.
Serve. Divide between bowls & enjoy!

Notes

Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes—you’ll get a nice hand workout in.

Organic Beans: I used organic great northern beans for this salad recipe, but another variety of white bean will work, such as cannellini or navy beans.

Cool the Quinoa: Be sure to cool the quinoa prior to adding it to the kale, as this ensures that the kale doesn’t get soggy.

Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.

Storing: Transfer the salad to an airtight glass container & refrigerate for up to 4 days. I don’t recommend dicing the avocado or adding the vinaigrette until the salad is ready to enjoy.