Buffalo White Bean Kale Salad with Blue Cheese Yogurt Dressing
This Buffalo White Bean Kale Salad with Blue Cheese Yogurt Dressing is a hearty and delicious vegetarian lunch or side perfect for any time of year!
We are in that in-between part of the year here in the Midwest where it’s starting to warm up but spring produce hasn’t popped up just yet. The warmer weather has me craving salads so the inspiration for this particular salad came from wanting something lighter but while still needing something substantial enough that would keep me full through the chilly afternoons.
I chose kale for the base of this salad because it’s in abundance right now and I like that it’s sturdy enough to hold up to tons of toppings without getting wilted. The buffalo white beans were inspired by one of my go-to lunch recipes – my buffalo cauliflower bowl. However, I knew I wanted a bit more protein in this salad so I swapped the cauliflower for canned white beans. The white beans are mild enough that they pick up the buffalo flavor beautifully while still adding extra texture and protein to the overall dish. I also tossed in radish, celery, scallion, and carrot pieces for extra crunch and variety. Finally, I finished it all off with a tangy blue cheese and yogurt dressing which is a perfect contrast to the hint of heat in the buffalo sauce.
This salad easily serves 4 as a side or 2 as a main. Also, as long as you wait to put the dressing on until right before you serve it, this salad can store in the fridge for a day or two so feel free to make a batch to enjoy as a few easy lunches throughout the week.
For this Buffalo White Bean Kale Salad, we make our own buffalo sauce (it’s quick – I promise!) but if you have some on hand already prepared or pre-packed, feel free to use that. Also, if you are looking to eat this with something hearty, this would make a fantastic side to my Meatless Meatballs or Savory Galette.
This Buffalo White Bean Kale Salad with Blue Cheese Yogurt Dressing is a hearty and delicious vegetarian lunch or side perfect for any time of year!
- 1/2 cup plain Greek yogurt
- 1/4 cup whole milk
- 2 Tbsp mayonnaise
- 1/2 tsp salt (+ more for seasoning)
- dash of black pepper
- 1/3 cup crumbled blue cheese
- 2 bunches kale, rinsed, ribs and stems removed, leaves torn into bite size pieces
- 2 Tbsp olive oil, divided
- 1 1/2 tbsp white wine vinegar, divided
- 2 medium carrots, rinsed, ends trimmed, and cut into coins
- 1 medium radish, rinsed, ends trimmed, and cut into coins
- 2 celery ribs, rinsed, ends trimmed, and cut into half moon pieces
- 3 Tbsp unsalted butter
- 1/3 cup vinegar based hot sauce (such as Cholula)
- 1 Tbsp brown sugar
- 1 15.5 oz cannellini beans, drained and rinsed
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Start by whisking together the yogurt, whole milk, mayonnaise, salt, and dash of pepper until smooth. Fold in the crumbled blue cheese. Transfer to the fridge while you prepare the rest of the salad.
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Transfer the kale, 1 Tbsp olive oil, and 1 tsp lemon juice to a large serving bowl and use clean hands to massage it for a minute or two to softened up and break down the kale a bit.
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Toss the carrot coins, radish slices, and celery pieces into the mixing bowl with the kale and toss to mix.
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Heat a medium saucepan over medium heat and add in 1 Tbsp olive oil and 3 Tbsp butter. Once melted, add in hot sauce, brown sugar, and 1 Tbsp white wine vinegar and whisk to combine. Let come to a simmer and then toss in the beans. Let cook, stirring often, until the sauce has thickened up and the beans are warmed through, about 3-5 minutes.
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Pour the beans (along with any remaining sauce) over the kale salad. Serve right away with the yogurt blue cheese dressing on the side.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
