Honey-Balsamic Vinaigrette 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

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Swipe up for full recipe!

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