This vibrant salad is a stunning combination of earthy, massaged kale, juicy blueberries, and a creamy walnut pesto dressing that brings everything together with herby, garlicky depth. The technique of massaging the kale with a little salt is the real secret here — it transforms the leaves from tough and bitter to silky and deeply flavorful in just a couple of minutes. Toasting the walnuts in a dry skillet before splitting them between the salad and the dressing adds a warm, nutty richness that runs through every single bite. The blender dressing comes together in under a minute, blending fresh basil, lemon juice, olive oil, and toasted walnuts into something that tastes far more impressive than the effort required. Thinly sliced red onion adds a little sharpness that plays beautifully against the sweet burst of blueberries. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — just straightforward, whole-food cooking. It's the kind of salad that converts skeptics and disappears fast at the table.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
