Almond Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Almond Free Kale & Blueberry Salad with Walnut Pesto Dressing

This vibrant salad brings together earthy massaged kale, juicy blueberries, and crisp red onion in a way that feels both fresh and deeply satisfying. The real star is the walnut pesto dressing — toasted walnuts blended with fresh basil, garlic, and lemon juice create a nutty, herbaceous drizzle that coats every leaf beautifully. Because the entire recipe leans on walnuts rather than almonds, it's a genuinely safe and delicious option for anyone navigating almond sensitivities without sacrificing any of the richness you'd expect from a pesto-style dressing. Massaging the kale with a little salt is the move that transforms it from tough and bitter to silky and crave-worthy — don't skip it. The blueberries add little bursts of sweetness that balance the bold, garlicky dressing in the best possible way. It's the kind of salad that actually holds up well on the table, making it great for entertaining or a satisfying lunch that doesn't wilt before you finish your first bite.

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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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