Cranberry-Goat Cheese White Bean and Kale Salad

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Cranberry-Goat Cheese White Bean and Kale Salad Recipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Pack in the protein with white bean and kale to make a heart-healthy salad. Top it off with seasonal cranberries and crumbled goat cheese.

Serves 4 (serving size: 3/4 cup)


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2 teaspoons olive oil
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon grated orange rind
1/4 cup dried cranberries
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1.5 ounces crumbled goat cheese


1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.

2. Combine 2 tablespoons olive oil, vinegar, and orange rind in a bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with cranberries, salt, and pepper; toss to combine. Top with crumbled goat cheese.

Created date

October 2015

Nutritional Information

Calories 248
Fat 12.6 g
Satfat 2.9 g
Monofat 7.1 g
Polyfat 1.3 g
Protein 9 g
Carbohydrate 27 g
Fiber 6 g
Cholesterol 5 mg
Iron 3 mg
Sodium 341 mg
Calcium 140 mg