Copycat Erewhon Kale White Bean Salad

Peppery kale, crunchy seeds, hearty white beans, and creamy avocado tossed in a lemon maple vinaigrette. The Erewhon kale white bean salad is a perfect harmony of tangy, crunchy, and slightly sweet. Luckily, it’s super easy to copy at home!

Back in the day, I used to live right down the block from one of the famous Erewhon markets. Although I was a skeptic, primarily based on the astronomical prices, I did occasionally find myself at the prepared food bar, looking to get my kale white bean salad fix.

Years later, when I left Los Angeles, I often found myself thinking back to my favorite salad. Luckily for me, Erewhon publishes all the ingredients in their hot bar foods on their website, so within a couple of clicks, I was able to reveal the hidden secrets of the famous Erewhon Kale White Bean Salad recipe.

It’s hard to describe what makes this salad so good because it really is better than the sum of its parts. It must be some of that ‘salt, fat, acid, heat’ witchcraft that chefs often talk about.

I’m not lying when I say this might be one of the only recipes that make it into my regular rotation on a bi-weekly basis. This Erewhon kale white bean salad recipe is one of my favorite lunch meal prep options because it requires no cooking and stores great in the fridge.

Why You’ll Love This Recipe

Whether you’re a vegetarian or just someone looking to eat more healthy foods, you’re going to love this copycat recipe. Not only are the ingredients an A-list line-up of superfoods, it’s super easy to make and stores well in the fridge making it a wonderful meal prep option.

With just a couple of ingredients, you can throw this salad together in under 10 minutes and enjoy a deliciously nutritious salad packed with plant-based protein all week long.

One of my favorite things about this salad is that the kale holds up well to the dressing meaning you can toss it all together, pop it into an airtight container and it only gets better. You’ll be looking forward to lunch every day of the week.

What’s In The Erewhon Kale and White Bean Salad

As previously mentioned, we’re lucky enough that Erewhon Market actually publishes all the ingredients in their prepared foods on their website, meaning we aren’t left guessing when it comes to copying this delicious salad.

In fact, here’s a screenshot of the ingredients from their website:

So let’s break down the key ingredients in this famous kale salad.

1. Curly Kale: Although the type of kale isn’t specified, from experience, I know they use green curly kale, which has a great crunch and peppery flavor. Plus, it holds up great in the fridge, making it a perfect make-ahead lunch option.
2. White Beans: I believe Erewhon used cannellini beans, but any white bean will work great. Personally, I prefer navy beans because they are a bit smaller, so you get a more even distribution in each bite.
3. Avocado: Fresh diced avocado adds a lovely creaminess and healthy fats, making the salad satiating and filling.
4. Pumpkin and Sunflower Seeds: Whether you prefer one or the other (or both!) I highly recommend lightly roasting your seeds before adding them to the salad. It intensifies the flavor and crunch while adding a wonderful nuttiness that complements the kale oh so well.
5. Hemp Seeds: Also called hemp hearts, these little seeds are super nutritious. They’re packed with protein, omega fatty acids, and magnesium. I don’t think they add all that much flavor to the salad, but they are worth adding for the nutrients alone.
6. Dressing Ingredients: Perhaps the star of this salad is the maple lemon vinaigrette. It’s the perfect combination of tangy, sweet, and creamy, thanks to the extra virgin olive oil, fresh lemon juice, maple syrup, and Dijon mustard.

How to Make The Erewhon Kale and White Bean Salad

Believe it or not, you can make this famous kale salad in under 10 minutes and definitely less than the $21 that they charge for it at the store.

Although this recipe technically requires no cooking, I highly recommend either buying your pumpkin and sunflower seeds pre-roasted or taking the 5 minutes to do it at home. It really takes the salad up a notch by adding delicious crunch and a nutty component (even though they are technically seeds!)

It only takes 4 simple steps to make this quick lunch:

1. Prep the Ingredients: Start by removing the tough stems from the kale. Although Erewhon uses curly kale, you can also use Lacinato kale (also called dino kale). Then chop the kale into bite-sized pieces and clean it in a salad spinner. You’ll also want to drain and rinse the beans and dice the avocado.
2. Roast the Seeds: Toasted seeds make all the difference in this recipe. The easiest way to make them is to gently toss them in a little bit of olive oil and sea salt and spread them out evenly on a baking tray. Roasted under the broiler for 2 to 3 minutes, tossing when you see the tops start to get golden.
3. Make the Salad Dressing: The lemon maple dressing is a twist on a classic vinaigrette. Start by adding equal parts olive oil, lemon juice, maple syrup, and Dijon mustard. Although it deviates from the original Erewhon recipe, I think 1 to 2 cloves of garlic make a great addition. Then add a healthy pinch of sea salt. I recommend blending everything with an immersion blender to get a creamy texture that won’t split, but you can also give it a good shake in a leakproof container.
4. Assemble and Enjoy: Now that all of your ingredients are prepared, all that’s left to do is combine them in a large mixing bowl and enjoy!

More Salad Ideas

Simple Kidney Bean Salad (High-Protein, Vegan + Gluten-Free)

10 mins 408 cal

DF GF HF HP LC VG V

Creamy Honey Mustard Chicken Salad

10 mins 308 cal

GF HP LC LCB

Rotisserie Chicken Salad with a Creamy Caesar Dressing

10 mins 309 cal

GF HP LC LCB

Cranberry Almond Chicken Salad (with Greek Yogurt)

15 mins 333 cal

GF HP LC

More ideas you’ll love

• Strawberry Glaze High Protein Overnight Oats
• Easy Avgolemono Soup Recipe (Greek Lemon & Egg Chicken Soup)
• Easy Mediterranean Chicken Sheet Pan Dinner