Oats Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Oats Free Kale & Blueberry Salad with Walnut Pesto Dressing

This vibrant salad is a genuinely exciting combination of earthy massaged kale, juicy blueberries, and a rich, herby walnut pesto dressing that pulls everything together beautifully. The technique of massaging the kale with a little salt is a small step that makes a huge difference — it softens the leaves and mellows any bitterness, turning them into something almost silky. The dressing is blended from fresh basil, toasted walnuts, garlic, and lemon juice, so it has that bright, nutty depth you'd expect from a classic pesto without any of the usual store-bought guesswork. Every single ingredient here is naturally free from oats, which means no scanning labels or worrying about hidden grains sneaking into your bowl. Thinly sliced red onion adds a little sharpness, and the extra toasted walnuts on top give a satisfying crunch in every bite. It comes together quickly and works beautifully as a light lunch or an impressive side dish for a dinner 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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