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Buffalo White Bean Kale Salad with Blue Cheese Yogurt Dressing

This Buffalo White Bean Kale Salad with Blue Cheese Yogurt Dressing is a hearty and delicious vegetarian lunch or side perfect for any time of year!

Course Salad
Cuisine Vegetarian
Servings 4 people

Ingredients

For the dressing:

  • 1/2 cup plain Greek yogurt
  • 1/4 cup whole milk
  • 2 Tbsp mayonnaise
  • 1/2 tsp salt (+ more for seasoning)
  • dash of black pepper
  • 1/3 cup crumbled blue cheese

Everything else:

  • 2 bunches kale, rinsed, ribs and stems removed, leaves torn into bite size pieces
  • 2 Tbsp olive oil, divided
  • 1 1/2 tbsp white wine vinegar, divided
  • 2 medium carrots, rinsed, ends trimmed, and cut into coins
  • 1 medium radish, rinsed, ends trimmed, and cut into coins
  • 2 celery ribs, rinsed, ends trimmed, and cut into half moon pieces
  • 3 Tbsp unsalted butter
  • 1/3 cup vinegar based hot sauce (such as Cholula)
  • 1 Tbsp brown sugar
  • 1 15.5 oz cannellini beans, drained and rinsed

Instructions

  1. Start by whisking together the yogurt, whole milk, mayonnaise, salt, and dash of pepper until smooth. Fold in the crumbled blue cheese. Transfer to the fridge while you prepare the rest of the salad.

  2. Transfer the kale, 1 Tbsp olive oil, and 1 tsp lemon juice to a large serving bowl and use clean hands to massage it for a minute or two to softened up and break down the kale a bit.

  3. Toss the carrot coins, radish slices, and celery pieces into the mixing bowl with the kale and toss to mix.

  4. Heat a medium saucepan over medium heat and add in 1 Tbsp olive oil and 3 Tbsp butter. Once melted, add in hot sauce, brown sugar, and 1 Tbsp white wine vinegar and whisk to combine. Let come to a simmer and then toss in the beans. Let cook, stirring often, until the sauce has thickened up and the beans are warmed through, about 3-5 minutes.

  5. Pour the beans (along with any remaining sauce) over the kale salad. Serve right away with the yogurt blue cheese dressing on the side.