If you’ve ever had the kale salad from Erewhon and dreamed about recreating it at home, you’re in luck. This week, I’m making a Copycat Erewhon Kale Salad that’s just as delicious (and way more budget-friendly). It’s packed with crunchy kale, creamy avocado, white beans, and crunchy seeds, all tossed in a tangy-sweet maple balsamic vinaigrette. It’s fresh, filling, and perfect for lunch, meal prep, or a light dinner.
If you are not familiar with Erewhon Market, it’s a fancy grocery store here in Los Angeles. Known for unique smoothies, a hot bar full of prepared food, and amazing produce. That being said, it is also known to be very expensive, so when I had this salad, I knew I could recreate it at home for a fraction of the price. I came up with this copycat recipe, and while it’s not exactly the same, it’s pretty darn close! I hope you try this delicious salad for a quick lunch or serve it with some grilled chicken or shrimp for dinner.
Ingredients Needed for this Copycat Erewhon Kale Salad:
Salad Ingredients:
Kale- 2-4 cups of shredded Kale (about 1/2 bag). There are a few varieties of kale to choose from. You can buy the pre-shredded kind in a bag that has been washed and rinsed, which makes things really easy. Otherwise, grab a classic curly kale or Lacinato kale (aka dino kale or Tuscan kale). Remove the leaves from the tough stems and chop into bite-sized pieces. Baby kale would also be ok in this recipe.
Fresh Lemon- one lemon, juiced. I highly recommend using fresh lemon juice over the bottled kind.
Avocados- One large ripe Avocado, cut into cube-sized pieces, and one small ripe avocado that will be massaged into the kale leaves—no need to cut the small one.
White beans- One can of white beans, drained and rinsed. You can use Northern White Beans or Cannellini Beans; either will work. I like organic white beans if possible, but regular is also ok.
Maple Balsamic Vinaigrette- 1/2 cup Maple balsamic vinaigrette. See the recipe card below, or use store-bought salad dressing of your choice. I recommend using a classic vinaigrette, like balsamic.
Sunflower seeds- 1/4 cup of sunflower seeds. Grab the roasted and salted kind. Trader Joe’s has nuts and seeds at a reasonable price.
Pumpkin seeds- 1/4 cup of pumpkin seeds. Also known as pepitas.
Chia seeds- One tablespoon of chia seeds for added protein.
Dressing Ingredients:
- Garlic Powder- 1/2 teaspoon of garlic powder or 1 small garlic clove, finely minced. I prefer using garlic powder over fresh because the powder has a milder, subtle flavor.
- Dijon Mustard- 1 teaspoon of Dijon mustard
- Balsamic Vinegar- 2 tablespoons of balsamic vinegar.
- Maple Syrup- 3 tablespoons maple syrup. Pure maple syrup is great, but can be pricey, so I usually use pancake syrup.
- Extra Virgin Olive Oil- 1/3 cup of olive oil.
- Salt & Pepper- 1/4 teaspoon of each.
How to Make the Copycat Erewhon Kale White Bean Salad Recipe
Step 1: Prep the Kale
Add the shredded kale to a large mixing bowl. Squeeze the juice of 1 lemon over the kale and sprinkle with about ½ teaspoon of salt. Massage the kale with clean hands for 1–2 minutes until it softens and darkens in color. (Optional: Add lemon zest for extra brightness.)
Step 2: Make the Dressing
In a small bowl or jar, whisk together the garlic, Dijon mustard, balsamic vinegar, maple syrup, olive oil, salt, and pepper. Taste and adjust the seasoning if needed. Set aside.
Step 3: Add the Avocado
Scoop in the small ripe avocado (this one is for creaminess, not chunks). Use your hands to gently massage it into the kale until it’s mostly broken down and coats the greens.
Step 4: Toss in the Good Stuff
Add the white beans, diced avocado pieces, sunflower seeds, pumpkin seeds, and chia seeds to the bowl.
Step 5: Dress It Up
Drizzle the maple balsamic dressing over the salad. Use tongs or your hands to gently toss everything together until the kale is well-coated and everything is evenly mixed.
Step 6: Taste and Adjust
Give the salad a taste. Add more salt, pepper, or a squeeze of lemon juice if needed.
Step 7: Serve and Enjoy
Serve immediately, or let it sit for 10–15 minutes to let the flavors soak in. This salad also holds up well for meal prep—just store it in an airtight container in the fridge for up to 2 days.
And that’s it—your very own Erewhon-style kale salad made right at home! It’s one of my favorite things to throw together with a big bunch of kale, creamy white beans, and all the crunchy goodness. Whether you serve it as a hearty meal or a simple side dish, it definitely earns a spot in the regular rotation. Honestly, it might just be the best kale salad I’ve ever made. Hope you love it as much as I do!
More Recipes to Try!
Pasta Salad with Spinach tossed with Soy Ginger Vinaigrette
Copycat Erewhon Kale Salad with White Beans & Avocado
This Copycat Erewhon Kale Salad is fresh, flavorful, and full of feel-good ingredients. Massaged kale, creamy avocado, white beans, and crunchy seeds come together with a tangy maple balsamic vinaigrette for a salad that’s both nourishing and totally delicious. Perfect as a light lunch or a hearty side!
Ingredients
Salad Ingredients:
- 2-4 cups Shredded Kale (about 1/2 bag)
- 1 lemon, juiced
- 1 large ripe Avocado, cut into cube-sized pieces
- 1 small ripe avocado
- White beans, drained and rinsed.
- 1/2 cup Maple balsamic vinaigrette
- 1/4 cup Sunflower seeds
- 1/4 cup Pumpkin seeds
- 1 tbsp of chia seeds for added protein (optional)
Dressing Ingredients:
- 1/2 tsp garlic powder or 1 small garlic clove, finely minced
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- 1/3 cup olive oil
- Salt & Pepper to taste (about 1/4 tsp of each)
Instructions
- Add kale to a bowl.
- Massage kale with juice of 1 lemon and 1/2 tsp of salt. For a more lemony flavor, add the zest of a lemon.
- Make the dressing. Set aside.
- Add a small avocado and, using your hands, massage it into the Kale.
- Add the white beans, cubed avocado, sunflower and pumpkin seeds, and drizzle dressing over the top. Gently toss until everything is coated evenly with the dressing.
- Taste and adjust seasonings as needed.
- Serve and enjoy!
Notes
- You don't have to add both kinds of seeds. You can do 1/2 and 1/2 like the recipe calls for or do all of one kind, it's up to you.
- Chia seeds are optional.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 718Total Fat: 46gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 1mgSodium: 1185mgCarbohydrates: 63gFiber: 19gSugar: 18gProtein: 23g
**I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
