Tuscan Kale Salad
This hearty Tuscan Kale Salad comes together quickly for an easy dinner when you’re short on time!
This recipe was created in partnership with Sprouts Farmers Market. Thank you for supporting brands that make The Nutrition Adventure possible!
If you like a hearty salad, this Tuscan Kale Salad is it. Loaded with a variety of flavors, textures, and color, this simple kale salad has quickly become a new favorite!
There are definitely nights when I know getting home before 7 is not going to happen, so having an easy meal on hand is crucial! Because who wants to spend 30 minutes or more cooking when your tummy is already growling? This Tuscan Kale Salad is a simple, throw-together meal that works well as dinner or as lunch leftovers.
I like a mixture of crunchy greens tossed in with softer, leafy greens like baby kale or spinach for texture variety. For color, flavor, and nutrition boost, add in some sun-dried tomatoes, green onion, avocado, and a mix of green and black olives. I like to buy olives from the olive bar at Sprouts because they’re often seasoned with herbs and have better flavor, but kalamata olives from a jar will also work.
Interestingly, lacinato kale is also known as Tuscan kale or Tuscan cabbage….so appropriate for this recipe! This type of kale is best when chopped up very fine, making the kale more tender and easier to chew.
Meal Prep Pro Tip
One of my favorite meal prepping tips is buying roasted chicken at the grocery store. Depending on the size of your family, one roasted chicken can often make two or more meals. Just be sure to pull the meat from the bones to keep stored in the refrigerator; this will make for easier meal prep during the week.
You can easily make this a vegetarian salad by omitting the chicken or a vegan salad by leaving off the chicken and cheese.
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I’m in love with this Rosemary Balsamic dressing and it’s a perfect match for this Tuscan Kale Salad. It’s thicker and creamier than most balsamic dressings, and a little goes a long way! I only add about a tablespoon of dressing to my salad serving, so I’m still able to taste all of the other amazing flavors happening on my plate 🙂
Pick up a loaf of French bread to serve along with this salad and your meal is complete!
Ingredients
- 8 cups finely chopped lacinato kale about 2 bunches
- 4 cups baby kale leaves
- 1 cup canned cannellini beans rinsed
- 1/2 cup thinly sliced green onions green & white parts
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup pine nuts
- 1-12.3 oz. jar Sprouts brand grilled artichoke hearts
- 12 ounces roasted chicken chopped or pulled into bite-size pieces
- 4 ounces green and black olives
- 1 medium avocado sliced
- Asiago cheese
- Sprouts brand Rosemary Balsamic Dressing
Instructions
- 1. In a large mixing bowl, combine the prepared greens, cannellini beans, green onions, and sun-dried tomatoes. Toss the ingredients to combine.
- 2. Divide the salad evenly among four plates and top each with pine nuts, artichoke hearts, 3 oz. chicken, olives, avocado, Asiago cheese, and dressing.
Notes
Nutrition
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oooh this looks so good and now I’m craving roasted chicken and sundried tomatoes 🙂
It’s a wonderful combo 🙂 Thanks Deanna!
Everything about this salad looks amazing! So many flavors and textures that blend together perfectly. Looks delish!
Thank you, Brittany!