PCOS Friendly Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

PCOS Friendly Kale & Blueberry Salad with Walnut Pesto Dressing

Bright, bold, and genuinely satisfying, this kale and blueberry salad is the kind of bowl that makes eating for hormone health feel like a treat rather than a chore. Massaging the lacinato kale with a pinch of salt softens it into something almost silky, which means no tough, chewy bites — just tender leaves that soak up every drop of the walnut pesto dressing. That dressing is the real star: toasted walnuts, fresh basil, garlic, lemon juice, and extra-virgin olive oil blended into a creamy, herbaceous pour that coats everything beautifully. Walnuts show up twice here — in the dressing and scattered on top — delivering healthy fats that support balanced blood sugar, which is exactly what a PCOS-friendly plate is all about. Juicy blueberries add natural sweetness and a pop of color, while thinly sliced red onion brings just enough sharpness to keep things interesting. Every ingredient is whole, unprocessed, and anti-inflammatory by nature, so there's no label-reading required and no compromises on flavor. This is the salad you'll want to make on repeat.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!