Kale & Blueberry Salad with Walnut Pesto Dressing
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch (about 8 oz) lacinato kale, stems removed, leaves torn into bite-sized pieces
- ¼ tsp salt
- 1 cup fresh blueberries
- ¼ cup red onion, very thinly sliced
- ¼ cup dry-roasted walnuts, roughly chopped
For the walnut pesto dressing
- 1 cup fresh basil leaves, loosely packed
- ¼ cup dry-roasted walnuts
- 1 clove garlic
- 2 tbsp lemon juice, freshly squeezed
- ¼ cup extra-virgin olive oil
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small dry skillet over medium heat, toast the walnuts for the salad (1/4 cup, roughly chopped) and the walnuts for the dressing (1/4 cup) together, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Remove from heat and let cool for 5 minutes, then separate into the two portions.
- 2
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
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