Wheat Free Kale & Blueberry Salad with Walnut Pesto Dressing

Total time30 min

Prep time20 min

Cook time5 min

4.8

(20)

Wheat 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 pulls everything together in the most satisfying way. The trick of massaging the kale with a little salt is a genuine game-changer — it softens the leaves and mellows their bitterness so every bite is tender rather than tough. The dressing is built entirely from basil, toasted walnuts, garlic, lemon juice, and olive oil, so it delivers all the richness of a classic pesto without a single grain of flour or gluten in sight. For anyone navigating wheat sensitivities, store-bought dressings and pesto jars can be a minefield of hidden thickeners and shared-facility warnings — blending your own here takes all of that guesswork off the table. The toasted walnuts pull double duty, adding nutty depth to the dressing and a satisfying crunch on top of the finished salad. Thinly sliced red onion and a hit of optional red pepper flakes give it just enough edge to keep things interesting. It comes together quickly and looks absolutely gorgeous in the bowl, making it just as fitting for a weeknight dinner as it is for a dinner party spread.

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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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