Dairy Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Dairy Free Kale & Blueberry Salad with Walnut Pesto Dressing

This salad is a stunning combination of earthy, massaged kale, juicy blueberries, and a creamy-tasting walnut pesto dressing that happens to be completely plant-based. The secret weapon is the dressing — blended basil, toasted walnuts, garlic, and fresh lemon juice come together into something so rich and satisfying that you'd never miss the parmesan traditionally found in pesto. Massaging the kale with a pinch of salt is a small step that makes a huge difference, softening the leaves and mellowing their bitterness so every bite is tender rather than tough. Toasting the walnuts before they go into both the dressing and the salad adds a deep, nutty warmth that ties the whole dish together. The blueberries bring a pop of sweetness and color, while the thinly sliced red onion adds just enough sharpness to keep things interesting. It's the kind of salad that actually holds up well if you want to dress it a little ahead of time, making it great for meal prep or a dinner party spread.

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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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