Breastfeeding Friendly Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Breastfeeding Friendly Kale & Blueberry Salad with Walnut Pesto Dressing

Bright, nourishing, and genuinely delicious, this kale and blueberry salad is the kind of meal that feels like it's doing something good for you — because it really is. Massaging the kale with a pinch of salt softens the leaves and mellows any bitterness, making it far more pleasant to eat than raw kale straight from the bunch. The walnut pesto dressing is blended from scratch with fresh basil, lemon juice, garlic, and extra-virgin olive oil, so you know exactly what's going into every bite — no mystery additives or preservatives. Walnuts show up twice here, both toasted into the dressing and scattered over the top, bringing healthy fats and a satisfying crunch that rounds out the whole bowl. Juicy blueberries and paper-thin red onion add pops of sweetness and a little sharpness that keep every forkful interesting. It comes together in one bowl with minimal equipment, which is a genuine win when you're short on time and energy. Fresh, whole-food ingredients from start to finish make this a salad you'll actually want to come back to.

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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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