White Bean, Quinoa, Snap Pea and Kale Salad with Caramelized Shallot Dressing


No Comments

Jump to RecipeSave to FavoritesPrint

This page may contain affiliate links, which means I will make a small commission for products purchased through my link.

White Bean, Quinoa, Snap Pea and Kale Salad with Caramelized Shallot Dressing

Servings: 2 servings


  • 1 cup navy beans rinsed and drained
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups lacinato kale chiffonaded
  • 1 cup snap peas sliced diagonally
  • 1 cup raw brussel sprouts shaved thinly
  • 3 tbsp roasted pistachios chopped


  • 3/4 cup neutral oil avocado or other
  • 3/4 cup olive oil
  • 5 shallots finely diced
  • 1/4 cup sherry vinegar or champagne vinegar
  • 2 tsp dijon mustard
  • 1-2 tbsp maple syrup to taste *see recipe notes
  • Kosher salt to taste
  • Black pepper to taste


  • To make the dressing, you can either confit to caramelize or do this in a pan.
  • To confit (Method 1): Add neutral and olive oil in a saucepan along with shallots and bring the mixture to a low simmer. Be sure the heat is not too high, as you don’t want to fry the shallots. Let this cook, low and slow, covered, for about 45 minutes to an hour. You’ll end up with a beautifully infused oil. Alternatively, throw the mixture in the oven at 350F for an hour (be sure to use a heat safe pan). When ready the shallots will be nicely golden brown and caramel in colour.
  • To caramelize in the pan (Method 2): Add 3 tbsp neutral oil to a pan over medium heat. Add the shallots and a pinch of salt and pepper, to taste. Cook shallots until they start to brown evenly, being sure to stir occasionally. Cook for 8-10 minutes, until tender and golden brown. 
  • Next add about 3/4 of the confited or caramelized shallots to a blender along with all of the oil, vinegar, maple syrup and mustard. If using sherry vinegar, hold off on adding maple syrup until later. Start to taste the dressing, adding salt and pepper, to taste. Be generous with the salt as the dressing will really come together once properly seasoned. Add maple syrup, to taste as well. Once happy with the flavour, add in remaining cooked shallots and shake well.
  • To serve the salad, add beans, cooked quinoa, kale, snap peas, brussel sprouts and roasted pistachios to a large salad bowl. Add dressing to taste and toss all ingredients. You’ll end up with leftover dressing. 


*If using sherry vinegar, you may not need to add quite as much maple syrup

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Paulina Baray

Related Recipes

See More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating