Nutmeg Free Kale & Blueberry Salad with Walnut Pesto Dressing
This vibrant salad brings together earthy massaged kale, juicy blueberries, and a silky walnut pesto dressing that tastes far more impressive than the effort involved. The trick of massaging the kale with a pinch of salt is a small step that makes a huge difference ā it softens the leaves and mellows any bitterness, turning them into the perfect base for bold toppings. Toasting the walnuts in a dry skillet before splitting them between the salad and the dressing coaxes out a deep, nutty richness that ties the whole dish together. The pesto dressing itself is blended from fresh basil, garlic, lemon juice, and olive oil, giving you that bright, herbaceous punch without any store-bought shortcuts or mystery additives. Thinly sliced red onion adds a little sharpness, while the blueberries bring bursts of sweetness that play beautifully against the savory dressing. Every ingredient here is straightforward and naturally free of warming spices like nutmeg, so there's no need to scrutinize labels or swap anything out. It's the kind of salad that converts skeptics ā colorful, satisfying, and genuinely craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!