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) 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.
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 !