Honey-Balsamic Tuscan Kale Salad

This Tuscan Kale Salad is loaded with nutritious goodies and bursting with delicious, Tuscan-inspired flavor in every bite! Perfect as a light lunch, or dinner side dish!

This salad can be served immediately, or refrigerated for a few hours, up to a day ahead.

- balsamic vinegar - olive oil - honey - salt - black pepper - kale -- cannellini beans

Place flatbread on cutting board or work surface and, using a sharp knife or pizza wheel, cut it into 1/2-inch squares.

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Preheat a large nonstick skillet. Toast the flatbread squares until they're a little golden-brown, crispy, and fragrant, about 5-7 minutes, stirring occasionally.

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Remove toasted flatbread squares from skillet and allow to cool completely. Set aside.

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In a small bowl, whisk vinegar, oil, honey, salt, and pepper until combined. Set aside.

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In a large bowl, combine kale, cannellini beans, cherry tomatoes, sun-dried tomatoes, basil, feta, parmesan, red onion, and red peppers. Toss thoroughly but gently.

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TIP

[{"selector":"#anim-04b9ff53-fddd-4081-8043-1608438bd150","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-240d39b0-e7ab-4e63-af95-0f84f5d097b3","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] Even though a lot of the larger parts of the tough stems have been removed from the bagged, pre-chopped kale and the leaves are somewhat chopped, for this salad. See Recipe

Swipe up for full recipe!

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