High Fructose Corn Syrup Free Kale & Blueberry Salad with Walnut Pesto Dressing
Bright, bold, and built entirely from whole ingredients, this salad is the kind of thing that makes you genuinely excited about eating your greens. Massaging the lacinato kale with a pinch of salt is the secret move here ā it transforms the leaves from tough and bitter to silky and deeply savory in just a couple of minutes. The real showstopper is the walnut pesto dressing, blended from fresh basil, toasted walnuts, garlic, lemon juice, and olive oil ā no sweeteners, no shortcuts, just clean, vibrant flavor. That matters a lot when you're avoiding high fructose corn syrup, because bottled dressings are one of the sneakiest places it hides. Making your own from scratch means you know exactly what's in every drop. Juicy blueberries and paper-thin red onion round out the salad with pops of sweetness and a little bite, while extra toasted walnuts on top add satisfying crunch. It comes together quickly and tastes like something you'd order at a restaurant ā except you made it, and every ingredient is exactly what it says it is.
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Learn more āIngredients
4 servings
For the salad
- 1 bunch (about 8 oz) lacinato kale, stems removed, leaves torn into bite-sized pieces
- Ā¼ tsp salt
- 1 cup fresh blueberries
- Ā¼ cup red onion, very thinly sliced
- Ā¼ cup dry-roasted walnuts, roughly chopped
For the walnut pesto dressing
- 1 cup fresh basil leaves, loosely packed
- Ā¼ cup dry-roasted walnuts
- 1 clove garlic
- 2 tbsp lemon juice, freshly squeezed
- Ā¼ cup extra-virgin olive oil
- 2 tbsp water
- Ā¼ tsp salt
- Ā¼ tsp black pepper
- Ā¼ 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 3ā4 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 1ā2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
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