Soy Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Soy Free Kale & Blueberry Salad with Walnut Pesto Dressing

This vibrant salad is a stunning combination of earthy, massaged kale, juicy blueberries, and a creamy walnut pesto dressing that ties everything together with bright, herby flavor. The technique of massaging the kale with salt is a small step that makes a huge difference — it softens the leaves and mellows any bitterness, turning them into the perfect base for bold toppings. The dressing is blended from fresh basil, toasted walnuts, garlic, lemon juice, and olive oil, delivering all the richness of a classic pesto without any dairy or hidden additives to worry about. Every single ingredient here is naturally free from soy, which can sneak into store-bought dressings and condiments in the form of soybean oil or emulsifiers. Toasting the walnuts before they go into both the dressing and the salad is a quick extra step that deepens their flavor and adds a satisfying crunch to every bite. The pop of sweet blueberries against the savory pesto and sharp red onion makes this feel like a restaurant-worthy dish that comes together entirely at home.

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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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