Vegetarian Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Vegetarian Kale & Blueberry Salad with Walnut Pesto Dressing

This salad is a genuinely exciting combination of earthy, sweet, and bright — the kind of bowl that makes you rethink what a salad can be. Massaging the kale with a pinch of salt is the secret move here: it softens the leaves and mellows any bitterness, turning a sometimes tough green into something almost silky. The walnut pesto dressing is blended from scratch with fresh basil, toasted walnuts, garlic, and lemon juice, so every bite carries that rich, herbaceous punch without any cheese or animal products sneaking in. Juicy blueberries and paper-thin red onion add pops of sweetness and a little sharpness that balance the dressing beautifully. A final scatter of chopped toasted walnuts gives the whole thing a satisfying crunch. It comes together in one bowl with minimal cleanup, and the dressing recipe makes enough to coat generously — or save a little extra for dipping later.

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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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