Salads
Lupini Bean Salad with Asiago, Pine Nuts & Balsamic Vinaigrette
A fresh Italian-style salad with peppery arugula, protein-rich lupini beans, sweet tomatoes, toasted pine nuts, and shaved Asiago. The balsamic-lemon vinaigrette keeps everything bright and fresh.
Ingredients
- For the salad
- 3 cups lupini beans
- 6 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1 cup pine nuts, toasted
- 1/4 cup Asiago cheese, shaved with a vegetable peeler, plus more for garnish
- Chopped fresh parsley, optional
- Red pepper flakes, optional
- Salt, to taste
- Freshly ground black pepper, for serving
- Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1/4 cup avocado oil
- Pinch of salt
Directions
- 1
Toast the pine nuts
Add the pine nuts to a dry skillet over medium heat. Toast for about 30 to 45 seconds, stirring constantly, until fragrant and lightly golden. Remove from the heat.
- 2
Make the balsamic vinaigrette
Whisk together the balsamic vinegar, lemon juice, and a pinch of salt. Slowly drizzle in the avocado oil while whisking until emulsified.
- 3
Dress the arugula
Place the arugula in a large salad bowl. Add about half of the vinaigrette and toss gently to lightly coat and soften the greens.
- 4
Build the salad
Add the lupini beans, cherry tomatoes, toasted pine nuts, parsley if using, and shaved Asiago. Season lightly with salt and toss gently to combine. Add additional vinaigrette as desired.
- 5
Serve
Divide among individual bowls. Finish each serving with freshly ground black pepper, additional shaved Asiago, and red pepper flakes if desired.
Chef Healthy Henry Tip
- This one is especially good chilled, which makes it a great summer salad for entertaining or prepping ahead.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
