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Tuscan Kale, Cannellini, and Prosciutto Salad

Hearty kale, creamy Parmesan, rich prosciutto, and a flavorful maple balsamic dressing help characterize this salad as a stick-to-your-ribs, super-tasty type!

Course Main Course
Servings 4
Author A Cookable Feast



  • 4 tightly-packed cups Tuscan kale leaves, chopped (about one bunch's worth)
  • 1/2 lb. thinly-sliced prosciutto, sliced into strips
  • 1/2 cup pinenuts
  • 2 tsp. oil with a high smoke point, such as grapeseed
  • 1 1/2 cups cooked cannellini beans
  • 3/4 cup grated Parmesan cheese


  • 3/4 cup olive oil
  • 1/4 cup + 2 tbs. pure maple syrup
  • 1/4 cup + 2 tbs. balsamic vinegar
  • Fresh-ground black pepper, to taste


  1. Place chopped kale in a large mixing bowl.

  2. Add prosciutto to a frying pan over medium-high heat. Cook until browned, stirring frequently, about three to four minutes. Remove from pan and let rest on a plate lined with paper towels.

  3. Add pinenuts and two teaspoons of oil to a small saucepan over medium-low heat. Stir frequently and cook until pinenuts are lightly toasted, which should only take a few minutes. Set aside.

  4. To a mason jar or similar such vessel with a lid, add the dressing ingredients: the olive oil, maple syrup, balsamic vinegar, and fresh-ground black pepper. Cover with lid and shake vigorously until ingredients are well incorporated.

  5. Toss prosciutto, pinenuts, cannellini beans, Parmesan, and dressing (amount to taste) with the kale in the mixing bowl. Bask in the sweet-and-savory salad goodness you've just created and get down to the best part: the eating part!