Breastfeeding Friendly Pesto-Walnut Beet and Kale Slaw

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(14)

Breastfeeding Friendly Pesto-Walnut Beet and Kale Slaw

Earthy roasted beets, massaged lacinato kale, and crisp shredded red cabbage come together in a slaw that's as stunning to look at as it is satisfying to eat. The homemade pesto dressing — built from fresh basil, raw walnuts, lemon juice, and nutritional yeast — ties everything together with a bright, herby richness that store-bought dressings simply can't match. Walnuts show up twice here, both blended into the dressing and scattered on top, adding healthy fats and a gentle crunch that make this dish feel genuinely nourishing. Nutritional yeast brings a savory, cheesy depth without any dairy, so the flavors are bold and complex without relying on anything you'd need to second-guess. Massaging the kale with lemon juice and salt is a small step that makes a big difference — it softens the leaves and mellows any bitterness, so every bite is tender rather than tough. This is the kind of colorful, ingredient-forward bowl that feels like a real act of care for yourself, which is exactly what you deserve right now. It keeps well in the fridge for up to a day, making it a smart option when you want something wholesome ready to go without starting from scratch.

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Ingredients

4 servings

For the roasted beets

2 medium beets (about 12 oz total), scrubbed
1 tbsp extra virgin olive oil
¼ tsp salt

For the pesto dressing

2 cups fresh basil leaves, packed
½ cup raw walnuts
3 tbsp nutritional yeast
2 cloves garlic, peeled
3 tbsp fresh lemon juice (about 1 lemon)
¼ cup extra virgin olive oil
¼ tsp salt
¼ tsp black pepper

For the slaw

1 large bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
¼ small red cabbage (about 2 cups), thinly shredded
¼ cup raw walnuts, roughly chopped
1 tbsp fresh lemon juice
¼ tsp salt

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Trim the beets, cut each into 6–8 wedges, and toss on a baking sheet with 1 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer.
2
Roast the beets for 35–40 minutes, turning once halfway through, until tender when pierced with a knife and the edges are caramelized. Remove from the oven and let cool on the baking sheet for 10 minutes.

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