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.
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) Â to make your life as easy as possible. Â OR, you can use another salad dressing of your choice. Simple oil and white wine vinegar or lemon juice is totally fine.
Herby Honey Lemon Vinaigrette
Ingredients
- 1 bunch (generous handful) fresh parsley stems and leaves
- Half bunch (AKA half of the amount of parsley — small handful) fresh cilantro stems and leaves
- 2 cloves of garlic
- 3/4 cup extra virgin olive oil *I love California EVOO
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tbsp white wine vinegar
- Pinch of kosher salt to taste
- Black pepper to taste
- 2 tsp honey *plus more to taste, if needed
Equipment
- Blender
Directions
- Add all ingredients to a blender and blitz until smooth. Pour into an air tight container and keep in the fridge for up to 2 weeks.
Tuscan Kale Salad with Lemony White Beans and Fried Halloumi
Ingredients
- 1 can cannellini beans rinsed and drained
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup 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
- 1 bunch Tuscan kale washed, separated from stems and torn apart into bite sized pieces
- 1/3 cup thinly sliced almonds
- 1/2 cup herby honey lemon vinaigrette* (see recipe in blog post) plus more, if needed
Directions
- 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.
- 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.
- 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 croutins and extra dressing if needed.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Our favorite salad on repeat. Great recipes Skylar !
Delicious salad, dressing is incredible packed with nutrients and flavours!
I wish there was calories/macros breakdown available
Thank you so much!!! I don’t do calorie counting here but i’m sure you can find apps or softwares where you can input recipes and get that information for yourself! <3