Make this super-easy and satisfying salad when you’re in a pinch for a weeknight dinner. Time-saving shortcuts like toasting almonds in a skillet and shaving cheese with a vegetable peeler all help get dinner to the table faster.
Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.
Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss.
Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side.