Low Sugar Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Low Sugar Kale & Blueberry Salad with Walnut Pesto Dressing

Bright, bold, and genuinely satisfying, this kale and blueberry salad is the kind of dish that makes you forget you're eating something so wholesome. The dressing is the real star — a walnut pesto blended with fresh basil, garlic, and lemon juice that coats every leaf with nutty, herby richness, all without a drop of added sweetener. Blueberries bring natural sweetness that plays beautifully against the peppery bite of the dressing and the slight bitterness of lacinato kale. Massaging the kale with salt is the move that transforms it from tough and chewy into something tender and almost silky, so don't skip that step. Toasted walnuts show up twice — once in the dressing and once scattered on top — giving you layers of crunch and depth that feel far more indulgent than the ingredient list suggests. If you're navigating a lifestyle that means scrutinizing every label for hidden sweeteners, this one is refreshingly straightforward: every ingredient is exactly what it looks like. It's a salad that earns a permanent spot in your rotation.

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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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