Kale Salad with Spicy Cannellini Beans + Lemon Chia Seed Dressing
Prep time
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A hearty, satisfying spicy and tangy kale salad with spiralized sweet potatoes and a lemony chia seed dressing. Vegan and gluten free.
Serves: 4 servings
For the salad:
  • 2 medium sweet potatoes, spiralized
  • 2 tablespoons coconut oil or ghee, melted
  • 10 oz kale, torn, stems removed
  • 1 15 oz. can cannellini beans, drained
  • 3 tablespoons hot sauce (all-natural like Frank's RedHot or Tessemae's)
For the dressing:
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chia seeds
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 2 tablespoons shallots, finely chopped
  • more hot sauce for serving
  • roasted sunflower seeds, optional
  1. Preheat the oven to 400 degrees Fahrenheit. Using a spiralizer, spiralize the sweet potatoes, toss with melted coconut oil and spread out on a baking sheet. Season with salt and pepper and bake 15-25 minutes, flipping halfway through, until golden brown. Allow to cool slightly.
  2. In a small bowl, mix together the hot sauce and the drained cannellini beans and allow to marinate.
  3. Meanwhile, make the dressing. In a small bowl (or mason jar for shaking), mix together all the ingredients. Massage the dressing into kale until the kale begins to soften.
  4. Add the beans and baked sweet potato strings to the kale and mix well to combine. Drizzle with more hot sauce and top with sunflower seeds, if desired.
Recipe by Our Four Forks at http://ourfourforks.com/lemon-chia-seed-dressing/