Make this delicious Erewhon Kale Salad recipe at home. This is a copycat recipe from the chic Los Angeles health food store that is a cult classic. Creamy white beans, avocado, and a lemony dressing elevate this kale salad to the next level.

a bowl of erewhon white bean kale salad.

This nutrient-packed kale salad is highly addictive. If you love Erewhon Market’s kale and white bean salad but you don’t live nearby, this recipe is for you!

This salad checks all the boxes – healthy, delicious, and easy. It’s packed with plant-based protein from the white beans, pumpkin seeds, and hemp seeds. It’s a delicious side dish for any meal, but can double as a main course too. I like to add cooked chicken or tofu for even more filling protein.

One of the best parts of making it in your kitchen is the price difference. This tasty kale salad is steep at around 14 dollars for a small container from Erewhon Market. Made at home, it’s so much more budget-friendly (see all of my tips for eating clean on a budget).

Why You Need This Recipe

  • Kale salad is gluten-free, dairy-free, vegan, and refined-sugar free (see all of my sugar-free recipes).
  • Kale has a cult following for good reason as it’s super nutritious. It’s low in calories and packed with Vitamins A, K, and C. It’s also jam packed with disease-fighting antioxidants. Try my recipe for Coconut Creamed Kale.
  • Make your favorite Erewhon Market kale salad at home and adapt it to your preferences. This kale salad is entirely plant-based although you are welcome to adapt it to meet your dietary needs.

Key Ingredients

ingredients for erewhon kale salad
  • Kale – Curly kale is the base for this salad. Kale has sturdy leaves that benefit from massaging with your hands. This will soften the leaves a bit. You can use dino kale, baby kale, or any type of leafy greens.
  • Lemon – Packed with vitamin C, lemon juice gives the dressing its bright and zippy flavor.
  • Mustard – Yellow or grainy mustard both work great, and add that something extra to the dressing.
  • Maple syrup – A small amount of maple syrup sweetens the dressing. You can also use honey if you like.
  • White beans – White beans have 6 grams of plant-based protein per cup. They are also high in fiber, iron, and folate.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

kale with beans, avocado, and pumpkin seeds

Step One

Use your hands to remove the leaves from the kale stems. The stems are tough to chew. Discard the stems and place the leaves on a cutting board.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Roughly chop the leaves and place them in a large mixing bowl. It’s much easier to toss the salad in a large bowl!

Step Three

Then, in a small bowl or jar, combine the olive oil, lemon juice, mustard, maple syrup, salt and pepper.

Whisk or shake to make it into salad dressing.

Step Four

Pour the dressing over the chopped kale and then use your hands to massage the dressing into the leaves. This will help make the kale soft and easier to chew.

Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine.

Serve immediately, or cover and chill in the refrigerator before serving. Kale has sturdy leaves and won’t wilt as quickly as other greens.

I hope you agree that this is the best vegan kale salad you’ve ever had! It’s one of my favorite salads and I make it frequently throughout the year. I also love going to Erewhon, but this fancy grocery store is over 2 hours from where I live.

kale salad in a bowl with a fork

Recipe Tips

  • If you want to use pre-washed chopped kale, you can use a 10-ounce bag or about 5-6 cups of kale.
  • Don’t skip massaging your kale leaves! This simple step really does help make the kale more tender.
  • You can use canned cannellini beans, white navy beans, or great northern beans. You can also feel free to add other ingredients like sea salt, dijon mustard, or toasted seeds to this erewhon copycat.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can easily double this recipe if you want more servings.

Recipe FAQs

Is kale salad healthy for you?

Yes! Kale salad is packed with feel-good nutrients and plant-based protein. It’s also refined-sugar free, gluten-free, vegan, and dairy-free. Your body will thank you for making this delicious salad a part of your normal routine. That said, if you don’t like kale, feel free to use baby spinach or even baby kale for this recipe.

More Salad Recipes You Might Like

Or, you can see my entire index of clean eating salads.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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erewhon kale salad

Erewhon Kale Salad (Copycat Recipe)

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5 from 2 reviews

Print Recipe

Make this delicious Erewhon Kale Salad recipe at home. This is a copycat recipe from the chic Los Angeles health food store that is a cult classic. Creamy white beans, avocado, and a lemony dressing elevate this kale salad to the next level.

  • Total Time: 35 minutes
  • Yield: 5 1x

Ingredients

Units Scale
  • 2 bunches curly kale, washed and patted dry
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon yellow mustard or grainy mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 15–ounce can white beans, rinsed and drained in a fine mesh sieve or colander
  • 1 avocado, pitted and cubed
  • 1/4 cup hulled pumpkin seeds
  • 2 tablespoons hemp seeds

Instructions

  1. Use your hands to remove the leaves from the kale stems. Discard the stems and place the leaves on a cutting board.
  2. Roughly chop the leaves and place them in a large mixing bowl.
  3. Then, in a small bowl or jar, combine the olive oil, lemon juice, mustard, maple syrup, salt and pepper. Whisk or shake to combine.
  4. Pour the dressing over the chopped kale and then use your hands to massage the dressing into the leaves. This will help make the kale soft and easier to chew.
  5. Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine.
  6. Serve immediately, or cover and chill in the refrigerator before serving.

Notes

  1. If you want to use pre-washed chopped kale, you can use a 10-ounce bag or about 5-6 cups.
  2. You can use canned cannellini beans, white navy beans, or great northern beans.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  4. You can easily double this recipe if you want more servings.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 253
  • Sugar: 4.1 g
  • Sodium: 285.1 mg
  • Fat: 15.9 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 21.9 g
  • Fiber: 7.1 g
  • Protein: 9.3 g
  • Cholesterol: 0 mg

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Chili’s Restaurant Shrimp Fajitas (Copycat Recipe)

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.