Tuscan Salad

If you’ve ever thought salads were boring, this recipe will change your mind. We’re not talking about a sad pile of greens with a drizzle of dressing—we’re talking about a hearty, flavour-packed bowl that actually keeps you full.

This Tuscan Salad is the kind of meal you crave: massaged kale, creamy white beans, artichokes, sun-dried tomatoes, and sharp pecorino, all tossed in a zesty lemon walnut gremolata dressing that adds serious depth. It's rich in fiber, loaded with healthy fats, and easy to pair with your favorite protein (I love it with grilled chicken).

Whether you’re meal prepping for the week or whipping up a quick lunch, this salad proves that eating well doesn’t have to be bland. It just has to be built right.

Ingredients:

• 8 cups kale, destemmed and chopped

• 1 can artichokes, drained and chopped

• 1 can white beans, drained and rinsed

• 7 oz jar sun-dried tomatoes, drained and chopped

• 1/2 cup pecorino Romano cheese (plus more for garnish)

  For the dressing:

• 1 bunch fresh parsley

• 3 cloves garlic

• Juice of 1/2 lemon

• 1 tbsp white balsamic vinegar

• 1 tsp Dijon mustard

• 1/2 cup olive oil

• 1/3 cup raw walnuts

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

Instructions (makes 12-16 squares)

1. Make the dressing:
   In a food processor or blender, combine all dressing ingredients. Blend on high until you reach your desired consistency (I like it with a little texture—some choppiness to the herbs and walnuts is perfect).

2. Prep the kale:
   Add the chopped kale to a large bowl with a teaspoon of olive oil. Massage for 1–2 minutes until softened and no longer firm.

3. Assemble the salad:
   Add the artichokes, white beans, sun-dried tomatoes, and pecorino to the bowl of kale. Pour the dressing over top and toss everything together until well coated.

4. Serve & enjoy:
   Garnish with extra pecorino and pair with your protein of choice—I love it with grilled chicken for a hormone-supportive, blood sugar–balancing meal.