Brazil Nut Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Brazil Nut Free Kale & Blueberry Salad with Walnut Pesto Dressing

This vibrant salad is a stunning combination of earthy, massaged kale, juicy blueberries, and a creamy walnut pesto dressing that ties everything together with bright lemon and fresh basil. The technique of massaging the kale with salt is a small step that makes a huge difference — it softens the leaves and mellows any bitterness, turning them into the perfect base for bold toppings. Toasting the walnuts before they go into both the dressing and the salad itself deepens their flavor and adds a satisfying crunch throughout every bite. The pesto dressing is blended smooth with olive oil, garlic, and a touch of red pepper flakes for gentle heat, making it rich without feeling heavy. For anyone navigating tree nut concerns specifically around Brazil nuts, this recipe leans entirely on walnuts, so there's no guessing about what's hiding in a store-bought dressing or a pre-mixed nut blend. The sweet pop of blueberries against the savory pesto and the sharpness of thinly sliced red onion creates a flavor balance that feels genuinely restaurant-worthy. It's the kind of salad that converts skeptics — fresh, filling, and easy enough to pull off on a weeknight.

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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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