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You are here: Home / Salads / Vegan Kale Salad with Almond Butter Dressing

Vegan Kale Salad with Almond Butter Dressing

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An incredibly healthy, easy and delicious Vegan Kale Salad with protein rich white beans, that are high in fiber and plant-based protein. The Oil-free Almond Butter Dressing is lick-the-bowl delicious!

Almond butter dressing pouring over kale salad

VEGAN KALE SALAD

Packed with healthy plant protein, fiber, healthy carbs, this Vegan Kale Salad with white beans is so satisfying. It is made with Oil-free Almond Butter Dressing that is so delicious and filling!

The dressing is slightly sweet, so it balances out the bitterness of kale. Flavorful and satisfying; no boring salad here!

Overhead view of spoon in white bowl of kale salad

INGREDIENTS NEEDED

You only need 7 main ingredients for this healthy kale salad! Full recipe details on the recipe card below.

  • White beans
  • Baby kale: I much prefer the texture and flavor of baby kale for this recipe. It is softer and easier to eat and goes best with the other ingredients.
  • Carrots
  • Roasted almond butter: Roasted is creamier, smoother and much richer in flavor.
  • Lemon juice
  • Pure maple syrup
  • Garlic powder

Oil-free almond butter dressing in a bowl next to salad

HOW TO MAKE VEGAN KALE SALAD

Step 1: Mix all the salad ingredients in a large bowl.

Step 2: Mix the almond butter dressing ingredients in a cup with a whisk until smooth. Pour over salad and toss to coat.

USING NUT BUTTERS TO MAKE OIL-FREE SALAD DRESSINGS

I love making homemade nut butters. Pecan butter and almond butter and cashew butter and walnut butter are my favorites I make quite often. I love to use them in dressings or in baking (my epic vegan cinnamon rolls use walnut butter!). I always roast the nuts first because they are more flavorful and become sweeter, which works really well in a dressing. Also, roasting them brings out the oils and makes processing them easier. It is also healthier to use nuts versus oil, since they are a whole food and full of nutrients. For more oil-free tips and tricks, check out How to Cook and Bake Without Oil.

Roasted almond butter in food processor

HOW TO MAKE HOMEMADE ROASTED ALMOND BUTTER

I often make my own almond butter because it’s cheaper and I love the flavor. It is also perfect for making the Oil-free Almond Butter Dressing. Although, you don’t have to if you don’t want to for this dressing! For a more detailed post on how to make the almond butter and ways to use it, check out my almond butter post.

First, preheat an oven to 300°F. Next, add 2 cups of whole raw almonds on a pan lined with parchment paper. Roast for 12-15 minutes until them start to smell really fragrant. Be careful to watch them so they don’t burn.

Process them in a food processor for about 5 minutes, scraping the sides as needed during the process. You will have to do this a few times in the beginning. It will seem like it is just going to stay a flour, but trust me, after a few minutes it will start to come together. Once it starts to turn into butter, let it go until it becomes super duper creamy. Don’t stop too soon or it won’t become silky smooth. Once it is easily dripping off of a spoon, then it is done. The roasted almonds give a wonderful sweetness. Yum.

Garlic kale salad with carrots and white beans in white bowl

MORE VEGAN SALAD RECIPES

  • Vegan Asian Ramen Noodle Salad
  • Roasted Artichoke Salad
  • Barbecue Potato Salad
  • Carrot Salad with Spicy Tahini Dressing
  • Vegan Quinoa Salad with Balsamic Reduction
  • Southwest Lime Corn Salad
Almond butter dressing pouring over kale salad

Vegan Kale Salad with Almond Butter Dressing

Brandi Doming
An incredibly easy and delicious Vegan Kale Salad with protein rich white beans, that are high in fiber and plant-based protein. The Oil-free Almond Butter Dressing is lick-the-bowl delicious!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American, Gluten-free, Vegan
Yields 4 salads

Ingredients

Kale Salad

  • 5 oz package of baby kale (or spinach if preferred)
  • 1 15 oz can organic white northern beans, drained and rinsed
  • 1 heaping cup (160g) baby carrots, shredded or grated

Almond Butter Dressing (makes 1/2 cup)

  • 3 tablespoons (48g) roasted creamy almond butter
  • 1 1/2 tablespoons (23g) fresh lemon juice
  • 2 teaspoons (13g) pure maple syrup
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons water, depending on how thick you want it. I use 6 so that it's very pourable
  • 1/4 teaspoon fine salt, to desired taste (this will vary depending on if your almond butter is salted

Instructions
 

  • In a large bowl, add all of the prepared salad ingredients and toss well.
  • In a cup, add the dressing ingredients and whisk well with a fork or small whisk until completely smooth. Taste and add any more salt if desired. Drizzle as much as desired over salad.

Nutrition

Serving: 1saladCalories: 135kcalCarbohydrates: 24.3gProtein: 8.1gFat: 1.4gSaturated Fat: 0.1gSodium: 176mgPotassium: 382mgFiber: 7.2gSugar: 5.9gCalcium: 93mgIron: 3mg
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan kale salad, vegan white bean kale salad, vegan white bean salad

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Beans/Legumes, Dips/Sauces, Gluten Free, Main Dishes, Salads Tagged With: Almond butter, carrots, Dressing, garlic, Kale, lemon, Low fat, Salad, White beans

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Comments

  1. Nonie

    January 22, 2019 at 2:32 am

    5 stars
    I served this tonight. My husband licked his fingers and said, “mmm, delicious”. I want to put in a picture but there is no way to do that. I served it with a stuffed squash. Fabulous dinner.

    Reply
    • brandi.doming@yahoo.com

      January 22, 2019 at 4:53 am

      Oh yay, such a great review! So glad your hubby loved it too!

      Reply
  2. Kerry

    January 26, 2019 at 11:03 pm

    My almonds did not get creamy, I was so sad. What did I not do right?

    Reply
    • brandi.doming@yahoo.com

      January 27, 2019 at 1:46 am

      You have to keep going. Depending on the strength of your food processor, it will go quickly or take longer. I’ve used both a 7 cup and an 11 cup and it works, it just will take a lot longer in an older or smaller food processor. You did roast the almonds first?

      Reply
      • Name*

        January 28, 2019 at 5:42 am

        This is the first time I have EVER written a note, you are an absolute doll for answering. I DID roast them and a LOT of time later they were not being creamy. But I put all of it together anyway and beat it to death with a whisk and it was heaven and my new absolute favorite, it’s the bomb. Just imagine if I can get actually get it like it’s supposed to be, thank you for your caring response and crazy good food

        Reply
  3. Penny

    December 17, 2019 at 10:26 pm

    5 stars
    I find it challenging to enjoy kale sometimes, but this dressing made it easy! I love that it’s almond butter based too because I often don’t get enough vitamin E. <3

    Reply
  4. Janice

    February 22, 2021 at 6:56 pm

    5 stars
    Made the Kale Salad for breakfast this morning and it is delicious! And, homemade almond butter! You are spot on that it is sooo much better than store bought. I scraped the bowl clean getting every last drop and put a bit on your pumpkin muffins (that were made yesterday). What a way to start my day!

    Reply
    • brandi.doming@yahoo.com

      February 23, 2021 at 1:58 am

      Yay, that is lovely to hear Janice, thank you!

      Reply
  5. Harriet

    March 17, 2021 at 7:30 pm

    5 stars
    Easy, delicious,& filling!! Making this again tonight for St. Patrick’s day since it’s sort of got the colors of the Irish flag. I like to add hemp seeds on top too. Thank you!

    Reply
    • brandi.doming@yahoo.com

      March 17, 2021 at 9:03 pm

      Yay, that is lovely to hear Harriet!

      Reply
  6. Vickie Mosely

    May 30, 2021 at 8:41 pm

    5 stars
    This is a constant stable in our home. I double it and keep it on hand to dip out of during the day. So good!!

    Reply
  7. Valerie

    November 30, 2022 at 8:28 pm

    5 stars
    Love this dressing! It actually makes me eat Kale! 😂

    Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

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