hearty salads

This can be served as a speedy weeknight dinner with a fresh side salad, or topped with some roasted toms for a burst of sweetness and colour. If wild garlic is in season, swap the garlic clove for a bunch of wild garlic leaves.The beans can be served either hot or cold - making it ideal for all seasons!Check out our Top 10 Butter Bean Recipes if you loved this one!

Butter Beans with Ricotta, Lemon + Basil Pesto

basil (roughly 15 grams)

garlic clove, crushed

olive oil,

ricotta cheese,

lemon, juice and zest

Crusty bread

garlic

Add the toasted pine nuts, fresh basil, wild garlic (or garlic clove, if using), grated parmesan and the olive oil to a blender or food processor and blitz until you reach an oozy, pesto-like consistency; you may need to add more oil to bind the mixture together.

For the beans, they can be served hot or cold. If you’re heating them through, drain out about half of the liquid from the jar and pour the rest, along with the beans, into a frying pan. Gently warm through over a low heat. If you’re looking for something fresher for the Spring/Summer months, the beans are already cooked, so simply serve the, beans as they are! 

Spoon the beans onto a large serving platter and dollop over the ricotta cheese. Drizzle over the pesto and grate over the zest of one lemon and a squeeze of its juice. Finish with some cracked black pepper and an extra drizzle of olive oil, if you fancy.

This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!

Kale and Brussels Sprout Salad

Brussels sprouts (trimmed (4 cups shredded))

baby kale leaves ((about 4 cups))

olive oil

apple cider vinegar

Dijon mustard

maple syrup

garlic (finely minced)

salt

black pepper (to taste)

Parmesan cheese

pecans

dijon mustard

extra virgin olive oil

Garlic Clove

Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.

Place in a mixing bowl with the kale.

In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.

Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.

Add the Parmesan and the nuts and toss to combine.

Transfer the mixture to a serving bowl or plate individually.

The flavour is unbelievable! Wow, what a delightful surprise. I will be making this to serve at Christmas dinner.

Delicious! Easy to make! I used cabbage from my garden instead of Brussels sprouts. I ate the leftovers two days later and it was still great!

Perfect recipe to use the brussels and kale from my farm share. Added leftover roasted chicken for protein, shallots, and extra walnuts because I’m weak. Delish! Crunchy and flavorful. The nuts make this salad. Would definitely put this on repeat.

I made this salad for a family dinner with the grandkids. Everybody loved it. My daughter called me later to get the recipe. Not much was left afterward but what was tasted great the next day. We did use spinach instead of kale.

Our new family favorite!  Delicious and easy!

So good and I don't usually like kale, but this is another keeper!

I don’t usually like salads with dressing but this one is a winner and I will make it again. It was part of my Yule brunch with friends today. They loved it!

I made this salad for Thanksgiving day and it was absolutely delicious. Followed the instructions with no variations. I really can’t wait to make this again.

Added leftover Thanksgiving turkey breast. So delicious! Even woke up the leftover turkey!

I made this for my family last year and we all loved it! I had to use stone ground mustard and added thinly sliced honey crisp apple to it. I doubled the recipe and served the dressing on the side so we could have what little was leftover the next day. Will definitely be making again this year!

We were very impressed with this salad!  Definitely will become a regular.   We had it with blackened flounder and it was perfect.

This salad is amazing. Definitely  changes up the everyday salad. I doubled the dressing and doubled the Brussels so I could have more the next day. Crunchy and so satisfying.

Delicious salad. I added celery and dried cranberries.   Only had feta cheese in the fridge, which was very tasty. We had this with the Butternut Squash Galette. Yum!

Is it bad that I can almost eat this as a single serving??? Seriously, this is absolutely delicious, and I have more than once eaten a second serving instead of moving on to my main course!

I've made this a lot lately!  It's got great flavor and holds really well for a few days.  I've added apples and dried cranberries and the sweetness was a nice addition.  The dressing is a keeper for all types of salad.

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Top 2 hearty salads recipes from across the web

The most viewed hearty salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Butter Beans with Ricotta, Lemon + ...

Kale and Brussels Sprout Salad

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