Anti Inflammatory Kale & Blueberry Salad with Walnut Pesto Dressing
Few salads manage to feel both nourishing and genuinely exciting to eat, but this one pulls it off with ease. Massaging the lacinato kale with a pinch of salt softens the leaves and mellows any bitterness, making them silky and far more pleasant than raw kale straight from the bunch. Fresh blueberries bring a burst of natural sweetness, while thinly sliced red onion adds a little sharpness that keeps every bite interesting. The real star is the walnut pesto dressing — toasted walnuts blended with fresh basil, garlic, lemon juice, and extra-virgin olive oil — which coats every leaf in something rich, herby, and deeply satisfying. Walnuts and olive oil are two of the most celebrated ingredients for supporting a low-inflammation lifestyle, and here they do double duty in both the dressing and the salad itself. Everything comes together in about 15 minutes with just a skillet, a blender, and a big bowl, making this an easy weeknight win that serves four. It's the kind of salad that converts skeptics.
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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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