Vegan Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Vegan Kale & Blueberry Salad with Walnut Pesto Dressing

This salad is a stunning collision of earthy, sweet, and herby flavors that genuinely earns a spot in your regular rotation. Massaging the kale with a pinch of salt is the move that transforms it from tough and bitter to silky and deeply savory — don't skip it. The walnut pesto dressing is the real star here, blending toasted walnuts, fresh basil, garlic, and lemon juice into something rich and bright that coats every leaf beautifully. Juicy blueberries add little bursts of sweetness that play off the peppery dressing, while thinly sliced red onion brings just enough sharpness to keep things interesting. Every single ingredient in this bowl is completely plant-based, so there's no swapping or substituting required — it's naturally and effortlessly dairy-free and egg-free from the ground up. The whole thing comes together with a blender and one skillet, making it an approachable weeknight dish that still feels impressive enough to bring to a dinner party.

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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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