Tuscan Kale Salad with Lemony White Beans and Halloumi “Croutons”

Not trying to toot my own horn, but creating seasonal salads is one of my strongest talents. If you haven’t tried my salad recipe from last fall, I highly recommend that you do! It’s delicious and I’m linking it here: it’s a spinach salad with sweet potatoes, farro, dill, shallots and za’atar vinaigrette.

tuscan kale salad with white beans tomato and halloumi

Now, this salad isn’t necessary a “fall” salad, but instead, it represents the “late September-early October” season before it starts to really cool down. I mean, you could also eat this year-round as well.

For my dressing, I am using my herby honey lemon vinaigrette. You can make this up to a week ahead (I always like to keep some in the fridge for snacking)  to make your life as easy as possible.  OR, you can use another salad dressing of your choice. Simple oil and white wine vinegar or lemon juice is totally fine.

tuscan kale salad with white beans tomato and halloumi

5 from 3 Reviews


Adjust Servings
1can cannellini beans, washed and drained
Juice of 1 lemon
Zest of 1 lemon
1/4cup extra virgin olive oil
Pinch of kosher salt, to taste
Freshly cracked black pepper, to taste
4-6 oz. halloumi, diced
Olive oil, for pan
1bunch Tuscan kale, washed, leaves separated from stems and torn apart into bite sized pieces
1/3cup thinly sliced almonds
1/2cup herby honey lemon vinaigrette* (see recipe in blog post) plus more if needed



In a bowl, combine the cannellini beans, lemon juice, lemon zest, olive oil, kosher salt and pepper. Toss until combined and taste to ensure the acid/zest/salt levels are too your liking. Adjust if necessary. Set aside and let the beans marinate.

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Heat a skillet over medium high heat. Season with about 1-2 tablespoons of olive oil. When the oil is shimmering, add the halloumi cubes. Pan fry until the top and bottom are golden brown, about 2-3 minutes per side. Remove from the heat.

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In a large salad bowl, combine the tuscan kale, tomatoes, cannellini beans (with accompanying lemony olive oil,) thinly sliced almonds, and about 3-4 tablespoons of herby honey lemon vinaigrette. Toss until all of the ingredients are lightly coated in dressing. Plate and top with halloumi croutons and extra dressing if needed.

Mark as complete

Mark as complete



  • Reta

    5 stars
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  • Jen

    My husband hates beans 🙁 Any suggestions for a low carb substitute?

    • Skyler Bouchard

      You can add some seared mushrooms, chickpeas (if he happens to like that legume) or even just add chicken for him!

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