Pecan Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Pecan Free Kale & Blueberry Salad with Walnut Pesto Dressing

This vibrant salad brings together massaged lacinato kale, juicy fresh blueberries, and paper-thin red onion slices for a combination that feels both hearty and refreshing. The real star is the walnut pesto dressing — a blender-smooth blend of fresh basil, toasted walnuts, garlic, and bright lemon juice that coats every leaf with bold, herby flavor. Massaging the kale with a pinch of salt is the move that transforms it from tough and bitter to silky and deeply savory, making it genuinely craveable rather than just virtuous. Toasted walnuts pull double duty here, lending nutty crunch to the salad itself and forming the backbone of that creamy, pesto-style dressing. Every ingredient in this bowl is naturally free of pecans, so there's no need to scrutinize labels or swap anything out — it works exactly as written. The blueberries add little bursts of sweetness that play beautifully against the peppery dressing, especially if you opt in on the red pepper flakes. It's the kind of salad that converts skeptics and disappears fast at the table.

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!