Macadamia Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Macadamia Free Kale & Blueberry Salad with Walnut Pesto Dressing

This vibrant salad brings together earthy lacinato kale, sweet fresh blueberries, and a deeply savory walnut pesto dressing that you'll want to put on everything. The secret to making kale genuinely enjoyable is the massage step — working salt into the torn leaves for a minute or two transforms them from tough and bitter to silky and full of flavor. Toasting the walnuts in a dry skillet before splitting them between the salad and the dressing is a small move that pays off big, adding a warm, nutty depth to every bite. The blender dressing comes together in under a minute and leans on fresh basil, lemon juice, and olive oil for a bright, herbaceous finish that balances the richness of the nuts beautifully. Thin-sliced red onion adds just enough sharpness to keep things lively, while the blueberries bring little bursts of sweetness that make this salad feel genuinely special. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or worry about unexpected additions sneaking in. It's the kind of salad that converts skeptics — bold, satisfying, and ready to serve the moment you toss it together.

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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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