Fall Harvest Bowl

This hearty greens-and-beans-based salad bowl checks all the boxes for me! It contains healthy fat in olive oil form, protein from beans, and fiber (along with many other nutrients) from the kale. It also has a bright and verdant dressing filled with the antioxidant power of basil, and every bite hits that sweet spot of crunchy, tangy, and hearty.

I like to let the dressing sit in the fridge for an extra few minutes if I can because it really allows the flavors to come together and shine through. Serve this for lunch or dinner, and get creative with the additions: swap out walnuts for pecans, grapes for cranberries, or even pears for peaches in the summertime!

Ingredients:

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh basil

2 teaspoons Dijon mustard

3 teaspoons honey

1 teaspoon kosher salt

Pinch freshly ground black pepper

1 cup green beans, trimmed and cut into 2-inch pieces

3 cups baby kale salad mix

1 can BPA Free Cannellini White Kidney beans, rinsed and drained

1/2 cup halved red grapes

1 Bosc pear, thinly sliced

1/2 cup walnuts

Sprinkle Miyoko’s or Violife Feta Vegan cheese

Directions:

In a small bowl, whisk together the lemon juice, olive oil, basil, mustard, honey, salt, and pepper to taste until emulsified.

Add the cannellini beans, enough olive oil to coat beans, and a pinch of salt to a saucepan. Cook on medium heat, stirring often for 4 minutes, then drain.

Bring a small pot of water to a boil, and add the green beans. Cook for 2-4 minutes until tender. Strain from the pot and rinse with cold water.

In a large bowl, mix the baby kale with ¼ cup of the dressing. Transfer the kale to a large platter and arrange the green beans, cannellini beans, grapes, pear, and walnuts on top.

Crumble vegan goat cheese and drizzle the remaining dressing over the veggies and cheese just before serving. Enjoy!